Samak Kebab

Name: Samak Kebab
Yield: Serves Four
Cuisine: Egypt
Ingredients: 750 g (1⅔ lb) filleted sea bass (known locally as qarous) or other fish with firm flesh; 750 g (1⅔ lb) filleted sea bass (known locally as qarous) or other fish with firm flesh; juice of 3 lemons combined to make a marinade; juice of 3 onions combined to make a marinade; 4 bay leaves combined to make a marinade; 2 teaspoonfuls ground cumin combined to make a marinade; salt and pepper combined to make a marinade; salt and pepper combined to make a marinade; 400 g (14 oz, about 8) fairly small tomatoes; a little olive oil and lots of chopped parsley; a little olive oil and lots of chopped parsley

An Egyptian Fish Kebab

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Mediterranean Seafood

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.

Ingredients

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

Africa
Egypt
Fish course
Gluten-free
Pescatarian

Method

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