Kebab Recipes

[minisoji]

Kabab Samak (Fish Kebabs)

Ingredients

2 pounds - firm-fleshed fish steaks or fillets, skin removed and cubed
¼ cup - extra virgin olive oil
3 - medium-size onions, 1 very finely chopped and 2 quartered and layers separated
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 ½ lemon
freshly ground black pepper to taste
salt to taste

To Garnish

lemon wedges
chopped fresh parsley leaves
Method

1. Whisk together the 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.
2. 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.
3. Continue in this manner until all the ingredients are skewered.
4. Prepare a charcoal fire or preheat a gas grill on high for 20 minutes.
5. Grill the skewered fish for 10 to 12 minutes brushing with the marinade and turning once.
6. Serve garnished with lemon wedges and parsley.

[minisoji]

Fish Kebabs in Curry Sauce with Brown Rice

Ingredients

For Kebabs:
fish fillet - ½ kg
lime juice - 2 tbsp
skimmed milk curds or low fat natural yogurt - ½ cup
ginger & garlic paste - 1 tbsp
garam masala powder - 1 tsp
kashmiri chili powder - 1 tsp
pepper to taste
salt to taste

For Curry Sauce:
olive oil - 1 tbsp
cumin seeds - 1 tsp
coriander seeds - 1 tsp
garlic - 1 tsp, chopped
onion - ½ cup, chopped
chili powder - ½ -1 tsp
pumpkin or sunflower seeds - 1 tbsp
roasted peanuts - 1 tbsp
tomato puree - 1/3 cup
mint leaves - 2 tbsp, chopped
skimmed milk - ½ cup
salt to taste

Method

For Kebabs:

1. Cut the fish fillets into 5 cm cubes.
2. Toss in lime juice, salt and pepper.
3. Beat the curds till smooth.
4. Combine with rest of the ingredients and pour over the fish.
5. Leave to marinate for two hours.
6. Thread the fish pieces on skewers and grill till done.

For Curry Sauce:

1. Heat oil, roast cumin and coriander seeds.
2. Add garic and onion and fry till onions are brown.
3. Add chili powder and remove from fire.
4. Allow to cool.
5. Grind the above mixture with seeds and peanuts to a smooth paste.
6. Add tomato puree, mint leaves and salt.
7. Add ½ cup of water and simmer for 5 minutes.
8. Add skimmed milk and remove from fire.

To serve:

1. On each plate, arrange 3 tbsp of cooked brown rice, ½ cup of fresh vegetable salad and ¼ of the kebabs.
2. Pour hot curry sauce on kebabs and serve.

Note:
Cooked low GI pasta may be served instead of brown rice.