Kabab Samak

Kabab Samak

(sent by Quttah)

Juice from ½ lemon
¼ cup extra virgin olive oil
3 medium-size onions, 1 very finely chopped and 2 quartered and layers separated
2 teaspoons freshly ground cumin seeds
Salt and freshly ground black pepper to taste
2 pounds firm-fleshed fish steaks or fillets, such as swordfish, marlin, shark, or sea bass, skin removed and cubed
Eight 10-inch-long wooden skewers
1 green bell pepper, seeded and cut into 20 to 24 sqare pieces
18 bay leaves, soaked in tepid water to cover for 30 minutes (no need to soak if using fresh)
Lemon wedges for garnish
Chopped fresh parsley leaves for garnish

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.
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.
Makes 4 to 6 servings.

2014-03-13T11:29:35+00:00March 13th, 2014|Egyptian Cuisine, Recipes|Comments Off on Kabab Samak