Samak Kebab

An Egyptian Fish Kebab

Preparation info
  • Serves


    • Difficulty


Appears in

By Alan Davidson

Published 1981

  • About

Here is a recipe from Alexandria, giving an Egyptian prescription for roasting pieces of fish on skewers. It may be compared with the Turkish recipe.


  • 750 g (1⅔ lb) filleted sea bass (known locally as qarous) or other fish with firm flesh
  • juice of


Cut the fish into cubes measuring 1.5 cm (½") or a little more. Leave them in the marinade for half an hour.

Cut the tomatoes into quarters. Impale the cubes of fish alternately with the tomato wed