Ingredients

• 2 pounds firm-fleshed fish steaks or fillets, skin removed and cubed
• 1.5 cup - extra virgin olive oil
• 3 medium-size onions, 1 very finely chopped and 2 quartered and layers sepad
• 2 tsp - freshly ground cumin seeds
• Eight 10 inch long wooden skewers
• 1 green bell pepper, seeded and cut into 20 to 24 square pieces
• 18 bay leaves, soaked in tepid water to cover for 30 minutes (no need to soak if using fresh)
• Juice from 1.5 lemon
• Freshly ground black pepper to taste
• Salt to taste
• To garnish:
• Lemon wedges
• Chopped fresh parsley leaves

How to Make Kabab Samak (Fish Kebabs)

• Whisk together lemon juice, olive oil, 1 chopped onion, cumin, salt and pepper in a large ceramic or glass baking dish and marinate the fish cubes for 4 to 6 hours, covered, in the refrigerator, turning occasionally.
• Skewer the fish, putting a piece of quartered onion and a piece of green pepper between the pieces of fish and using 2 to 3 bay leaves per skewer.
• Continue in this manner until all the ingredients are skewered.
• Prepare a charcoal fire or preheat a gas grill on high for 20 minutes.
• Grill the skewered fish for 10 to 12 minutes brushing with the marinade and turning once.
• Serve garnished with lemon wedges and parsley.