This week, I woke up with a strong craving for fish kebabs. Yes, it happens sometimes—recently, quite often—that I wake up knowing exactly what I want to eat and head straight to the kitchen to make it.
Step 1
Make the fish kebabs- in a food processor add parsley, cilantro, dill, chili, garlic, salt, baharat, and pistachios and blend until fine.
½ bunch of parsley
½ bunch of cilantro
¼ bunch dill
½ serrano chili
3 garlic cloves
¾ tbsp salt
1 tbsp baharat
2 tbsp pistachios
Step 2
Add the fish fillets, breadcrumbs and olive oil. Blend in pulses until combined. Make sure the fish is not blended to a paste, you want the mixture to be chunky. Place in the fridge for 20 min while working on the sauce and the salad.
4 white fish fillets (I used sea bream)
2 tbsp breadcrumbs
1 tbsp extra virgin olive oil
Step 3
Make the yogurt sauce- in a small bowl combine the yogurt, preserved lemon paste, salt and olive oil.
4 tbsp greek yogurt
1 tbsp preserved lemons, paste
1 tbsp extra virgin olive oil
Salt
Step 4
Make the salad- add parsley, cilantro, mint, chili, cucumbers, shallot, chopped lemon (with the skin too), and season with salt, vinegar and olive oil.
½ bunch parsley, finely chopped
½ bunch cilantro, finely chopped
1 bunch mint, finely chopped
½ fresh red hot chili
2 cucumbers, diced
1 shallot, thinly sliced
½ lemon, chopped
1 tsp salt
1 tbsp vinegar (I used Champagne)
1 tbsp extra virgin olive oil
Step 5
Take the fish kebab mix out of the fridge.
Step 6
Preheat a pan on medium heat. Add 1-2 tbsp olive oil.
Olive oil (to fry the kebabs)
Step 7
Once the oil is hot, scoop a tbsp of fish kebab mix one at a time, form a short cylinder shape, and add to the pan. Fry the kebabs 2 min on each side.
Step 8
Plate- in a big tray, add the yogurt sauce and spread evenly, add the salad and the kebabs.
Step 9
Open pita breads in half and char them on direct flame until they get a nice char.
3 ½ pita breads, cut in half, charred on direct flame
Step 10
Add yogurt and salad on a char pita, add 2-3 kebabs and eat!
Step 11
YASSS!
