Juicy Grilled Kebabs with a Sesame Crunch Coating

Name: Juicy Grilled Kebabs with a Sesame Crunch Coating
Cuisine: Israeli
Ingredients: 16 wooden or metal skewers, about 25 cm (10 in) long; 16 wooden or metal skewers, about 25 cm (10 in) long; 675-900 g (1½-2 lb) thick fish fillets, skinned; 1½ teaspoons sea salt; good pinch of white or black pepper; good pinch of white or black pepper; 50 g (2 oz) melted butter, or 125 ml (4 fl oz) olive oil; 50 g (2 oz) melted butter, or 125 ml (4 fl oz) olive oil; 125 g (4 oz) fresh white breadcrumbs; 2 teaspoons finely grated lemon zest; 50 g (2 oz) sesame seeds; 32 small mushrooms; 6 rounded tablespoons mayonnaise; 4 tablespoons chopped fresh dill; ½ teaspoon Dijon mustard; 150 ml (5 fl oz) soured cream

Preparation info

Makes
6-8
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

When summer comes around and you feel like heating up the barbecue again, this is a deliciously different way to cook firm fish such as salmon, halibut or hake fillet. A sesame and bread crumb coating keeps the fish moist while adding an extra layer of flavour. The kebabs cook in just minutes.

Ingredients

16 wooden or metal skewers, about 25 cm (10 in) long

Asia
Israel
Fish course
Pescatarian
Summer

Method

If using wooden skewers, soak for at least 30 minutes in water to cover before using.

Cut the fish into 5 cm (2 in) cubes and sprinkle with the salt and pepper. Put the melted butter or olive oil in a small bowl. In another bowl, mix the breadcrumbs, lemon zest and sesame seeds. Cut the stalks of the mushrooms level with the edge of the caps.

Put the fish cubes into the b