Grilled fish kebab is a recipe for fish on skewers of Turkish origin and very popular in the Middle East. The word “kebab” is of Persian origin and simply means “grilled meat”; the name shish kebab (şiş kebap, in Turkish) is the traditional recipe for meat cooked on skewers.
The kebab is generally prepared with lamb, although there are very diverse variations with beef, chicken, pork and fish. Salmon is used for the fish kebab in this recipe, but it is possible to use any fish with abundant and firm flesh, such as sturgeon or swordfish, such as the Turkish variant of Kılıç şiş kebab.
To make it at home, you need some utensils, such as a mortar, where the meat seasoning is prepared. You also need metal grill skewers or wooden skewer sticks instead.
Ingredients for 4 servings:
preparation:
- Cut the salmon fillets into square pieces . If you have bought steaks, cut them into pieces of approximately 3×4 centimeters.
- Place the seasonings in the mortar : coriander, cumin, salt, paprika and black pepper, preferably freshly ground.
- Blend slowly and firmly until the dry seasoning mix is homogeneous and set aside.
- With the grill ready, insert the pieces of meat onto the skewers , firmly, but taking care not to fall apart.
- Sprinkle seasoning mixture over generously, reserving half.
- Grill over low heat . Keep in mind that fish does not need as much temperature as meat.
- When the fish has browned, flip the skewers, sprinkle the seasoning mixture again, and grill until golden brown.
- Remove from the heat when the fish kebab is crispy and accompany it with the garnish of your choice.
Be sure to try this healthy recipe, a version of kebab that you will want to try again. So that you take into account all its virtues, a serving of this dish provides only 379 calories , with 43 grams of protein, 2.9 grams of carbohydrates and 22.3 of fats.
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