Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Wednesday, August 15, 2007

Fish Kebab

(Balik Kebabi)

Fish Kebab
Haddock or Salmon steak, cut in 16 piece chunks
1 white onion, divided into 8-10 pieces
1/2 red bell pepper, cut in medium sized chunks
1/2 green bell pepper, cut in medium sized chunks
8 cherry tomatoes

50 ml vinegar
50 ml extra virgin olive oil

Arrange the fish, red pepper, green pepper, onion and tomatoes in order on the skewers*. Make 2 skewers for 1 serving. Whisk marinade ingredients in a large shallow plate. Place the skewers in it and allow them to marinate for 1 hour in the fridge and make sure to turn the skewers over from time to time. Let it sit at room temperature for 15 minutes before cooking.

Preheat your barbecue or oven (grill). Place the skewers on the rack. Make sure to turn the skewers frequently so that all sides of the fish are cooked equally for a total of 10 minutes. Every time you turn the skewers, brush the fish and vegetables with marinade.

Place them on a plate and sprinkle some oregano all over. Serve Fish Kebab with lemon wedges, black olives and pide (pita) slices.

Makes 2 servings.

* If you're using wooden skewers, soak in water for about 1/2 hour to prevent them from burning.

Meal Ideas:
- Hummus, Watercress Salad and Sweet Butternut Squash.



At 10:44 AM, Anonymous Anonymous said...

Fabulous site. I'll be trying the recipes. Thank you.

At 8:55 AM, Blogger Indonesia Eats said...

Hmm I should try your recipe one day
Thank you

At 8:25 PM, Anonymous Anonymous said...

I had something similar to this in Izmir while stationed there in the 60's. It was called TRANCA SHIS. They used Grouper, but instead of regular peppers they used jalapeno peppers and pressed that next to thefish, followed by tomatoe wedges and onions; they also marinated this in half 7half virgin olive oil and lemon juice, then used that mixture as a basting fluid.
Absolutely delicious.


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