These Balkan kebabs may be made from any firm-fleshed fish. While Turkish Jews consider swordfish kosher, other groups do not. Halibut, salmon or cod are good choices.
Cut the fish into 5 cm/2 in cubes and place in a shallow dish.
Mix together the paprika, turmeric, lemon juice, olive oil and seasoning and pour over the fish. Crush 2 bay leaves over the fish. Leave, covered, in the refrigerator for at least 2 hours.
Carefully turn the fish cubes in the marinade once or twice.