•    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.

•    Heat the oven to 350 degrees. •    In a food processor, combine the red bell pepper, garlic, pepper, cumin, and onion until they are thoroughly mixed. •    Pour the veggie mixture into a large bowl and then add turkey. Mix them properly. •    Wet your hands and then form the mixture into balls, patties, or cigar-shaped pieces. •    Place in oven and cook for twenty minutes. •    You can as well cook the Turkey Kofta on a grill, either on skewers or alone, or pan fried for 8-10 minutes, turning halfway through cook time.