The Samak Kebab is made from a delicious fish marinade that brings out the flavor of the fish while still maintaining the “grilled” flavor.
It is made from a delicious fish marinade.
- Fish (sworfish / halibut / salmon) - 2 lbs
- Extra Virgin Olive Oil - 1/3 cup
- Lemon juice - 3/4 cup
- Dill - 1 teaspoon
- White vinegar - 1 tablespoon
- Cucumber - 1
- Medium onion - 1
- Red peppers - 2
- Cherry tomatoes - 1 pint
• Prepare the fish by rinsing with cold 2 hours before grilling. • Pat dry with paper towel, and then cut it into 1 inch cubes. Set it aside. • Mix olive oil, lemon juice, dill, and vinegar to make marinade. Pour marinade into a large freezer bag and add fish. Ensure that the fish is well coated with marinade. Place the freezer bag in the refrigerator for 2 hours. • While the fish is marinating, chop the vegetables. Halve the cucumber lengthwise and slice into 1/2 inch pieces. Cut the onions into eighths. Cut red pepper into 1/3 chunks. Set aside. • Remove the fish from marinade. Discard marinade. Assemble kebabs according to taste. • If you are using steel skewers, be sure to put a light coat of oil onto them before adding the fish and vegetables to make them 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.