To many of us, the word “kebab” refers to a mixture of minced meat, spices and mashed potato formed into a sausage-like shape, then coated in flour and dipped into beaten egg before being deep-fried. In culinary terms however, the word “kebab” means pieces of meat, fish or vegetables roasted or grilled on skewers or spits (wooden or metal sticks).
In this recipe, cubes of Nile perch are marinated in lemon, oil and spices and then grilled or roasted on skewers with pieces of onion, green pepper and tomato to create delicious, succulent kebabs. Nile perch is the fish of choice for this recipe, but any other type of white fish can be used
1 kg Nile perch
4 or more medium onions
1-2 large green peppers
4 medium tomatoes
3 tbsp olive oil
1 large clove garlic
1 tsp paprika
1 tsp fish masala
1 heaped tsp Aromat/Royco
½ tsp ground black pepper
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1. Ask the fishmonger you buy the fish from to remove the bones and skin from the fish, if you don’t know how to do it for yourself.
2. Wash the fish, cut it into 3cm square cubes and put them in a large bowl.
3. Finely grate the garlic and cut the green pepper into squares about the size of the cubes of fish. Cut the onions as well into wedges of roughly the same size and the tomatoes into quarters.
4. In a small bowl, mix the lemon with the oil, garlic, paprika, fish masala, black pepper, Aromat or Royco and salt to taste. Blend it well by beating it well with a fork. Pour the mixture over the fish and very gently mix it with your fingers, being careful not to break the fish.
5. Cover with cling film or a clean plastic wrap and chill it in the fridge for about an hour.
6. Submerge the wooden skewers in cold water for a few minutes, the wipe them, so that they are not dripping with water. If you are using metal spits rub them well with oil. Thread the fish cubes on the skewers or spits alternating them with onion wedges, green pepper, and tomato quarters.
7. Grill the skewers or spits over hot charcoal until the fish is cooked(about 5-10 minutes depending on the thickness of the cubes), basting frequently with the left-over marinade and turning occasionally. Serve the skewers with a fresh vegetable salad.