Samak Fish Kebab

Salmon fillet
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  • 17 mins
  • Prep: 2 mins,
  • Cook: 15 mins
  • Yield: 4 servings
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When most people think of kebabs the image of beef and vegetables on a skewer come to mind. Fish, however, makes an excellent addition to any skewer.

This recipe features a delicious fish marinade that brings out the flavor of the fish while still maintaining the "grilled" flavor.

What You'll Need

  • 2 lbs. fish (swordfish, halibut, or salmon)
  • 1/3 cup olive oil
  • 3/4 cup lemon juice
  • 1 teaspoon dill
  • 1 tablespoon white vinegar
  • 1 cucumber
  • 1 medium onion
  • 2 red peppers
  • 1 pint cherry tomatoes

How to Make It

  1. 2 hours prior to grilling, prepare fish by rinsing with cold water. Pat dry with paper towel. Cut into 1-inch cubes. Set aside.
  2. Mix olive oil, lemon juice, dill, and vinegar to make the marinade. Pour marinade into a large freezer bag and add fish. Make sure fish is well coated with marinade. Place freezer bag in the refrigerator for two hours.
  3. While fish is marinating, chop vegetables. Half the cucumber lengthwise and slice into 1/2 inch pieces. Cut the onions into eights. Cut red pepper into 1/3 chunks. Set aside.
  1. Remove fish from marinade. Discard marinade.
  2. Assemble kebabs according to taste. Many people like a combination of alternating pieces of meat and vegetables. This combination is entirely a matter of personal choice. It does not affect the cooking.
  3. If you are using steel skewers, be sure to put a light coat of oil on them before adding the fish and vegetables. They will slide on and off much easier.
  4. Spray the grill lightly with cooking oil and place the fish kebabs on the grill. Cook for about 4-6 minutes each side or until the fish flakes easily with a fork.
  5. Serve over white rice.
Nutritional Guidelines (per serving)
Calories 472
Total Fat 22 g
Saturated Fat 3 g
Unsaturated Fat 14 g
Cholesterol 136 mg
Sodium 195 mg
Carbohydrates 14 g
Dietary Fiber 4 g
Protein 53 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)