Samak Kabab

 

INGREDIENTS

• 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 or radish or tomato
• 1 medium onion
• 2 red peppers
• 1 pint cherry tomatoes

PROCEDURE 2 hours prior to grilling, prepare fish by rinsing with cold water. Pat dry with paper towel. Cut into 1 inch cubes. Set aside.

Mix olive oil, lemon juice, dill, and vinegar to make marinade. Pour marinade into large freezer bag and add fish. Make sure fish is well coated with marinade. Place freezer bag in the refrigerator for two hours.

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.

Remove fish from marinade. Discard marinade. Assemble kebabs according to taste. Many people like a combination of alternating pieces of meat and vegetables. This is entirely a matter of personal choice. It really does not affect the cooking. If you are using steel skewers, be sure to put a light coat of oil onto them before adding the fish and vegetables. They will slide on and off much easier.

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.

Serve over white rice.