Kabab Samak (Fish Kebabs)

Recipe by
Total Time:
40 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Arab Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Chicken Drumsticks with Indian Masala

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  • 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.