Name: Fish Kebabs
Yield: Serves Four
Ingredients: lettuce leaves, sour cream, cucumber salad and lime or lemon wedges, to serve; 60 ml/4 tbsp finely chopped fresh parsley; 45 ml/3 tbsp olive oil; 6 fresh bay leaves; 4 small tomatoes; 5 ml/1 tsp paprika, plus extra to garnish; 900 g/2 lb fish, chunks; extra bay leaves, to garnish; 60 ml/4 tbsp lemon juice; 120 ml/4 fl oz/½ cup virgin olive oil; pinch of turmeric; salt and ground white pepper; 2 onions, cut into 4 wedges each; 2 green (bell) peppers, seeded and cut into 5 cm/2 in pieces; juice of 1 lemon; salt and ground black pepper

Preparation info

Serves
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

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.

Ingredients

900 g/2 lb fish, chunks
5 ml/1

Method

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.

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Fish Kebabs

Ingredients

Method

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