Fish Kebabs (Method 2)
Tender chunks of firm white fish are marinated in a rich, aromatic blend of thick yogurt, fresh herbs, and warming spices before being grilled to golden perfection. Alternating the fish with sweet onion petals on skewers creates a delightful textural contrast, while a unique mid-cooking baste ensures the kebabs remain moist and succulent. This traditional Parsi-style preparation transforms simple ingredients into an elegant, smoky appetizer or main course.
Ingredients
- 1 pound Firm white fish fillets (boneless, skinless) (Originally '1 Sher'. Use a firm fish like cod, halibut, or swordfish.)
- 1 pound Onions (Originally '1 Sher'. Peel and cut into chunks similar in size to the fish.)
- 1 cup Thick Greek yogurt (strained) (Originally '0.5 Sher' of very hard curd without water.)
- 1 piece Fresh ginger root (Originally '1 Tola'. Enough to extract about 1 tablespoon of juice.)
- 1 tablespoon Fresh dill, finely chopped (Originally '0.5 Tola'.)
- 1 tablespoon Fresh coriander (cilantro), finely chopped (Originally '0.5 Tola'.)
- 3 teaspoons Chickpea flour (Besan) (Used for cleaning the fish.)
- 2 teaspoons Vegetable oil (Used for cleaning the fish.)
- 1 teaspoon Black pepper, ground (Originally '1 heaping spoon'.)
- 1 teaspoon Cumin powder (Originally '1 heaping spoon'.)
- 1 teaspoon Ground spice mix (Cardamom, Clove, Cinnamon) (Originally '1 heaping spoon' of the three spices combined.)
- 1 tablespoon Salt (Plus more to taste.)
- 3 tablespoons Ghee (For basting and finishing. Quantity estimated.)
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Instructions
- 1Peel the ginger and crush or grate it thoroughly to extract the juice. Set the juice aside.
- 2Cut the fish into 1/2-inch cubes. Rub the pieces with the vegetable oil and wash thoroughly. Then, apply the chickpea flour to the fish, let it sit for a short while, and wash again thoroughly. This traditional method ensures the fish is perfectly clean and odorless.
- 3Apply the extracted ginger juice and 1 heaping tablespoon of salt to the cleaned fish. In a separate bowl, mix half of the yogurt with the chopped dill, coriander, black pepper, cumin, and the ground spice mix (cardamom, clove, cinnamon). Coat the fish thoroughly in this spiced yogurt mixture.
- 4Peel the onions and cut them into chunks roughly the same size as the fish pieces. Grease thin metal skewers with a little ghee. Thread the skewers, alternating one piece of fish and one piece of onion.
- 5Preheat a grill or broiler to medium-high heat. Place the skewers over the heat source (traditionally charcoal embers). While they cook, mix the remaining half of the yogurt with a little ghee and a splash of water. When the fish is half-cooked, brush this mixture generously over the kebabs and continue roasting until the fish is cooked through and lightly charred.
- 6Once fully cooked, remove from heat. Brush with hot ghee immediately before serving.
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