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
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.
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.