Middle Eastern Fish Kebabs

Pearlescent and tender fish, seared by high heat. The aroma of toasted cumin and a touch of lemon acidity elevate the natural briny flavors of the fish.

• Prep time: 20 min
• Cook time: 8 min
• Difficulty: Easy
• Calories: 290
• Protein: 28 g
• Carbs: 5 g
• Fat: 17 g

Ingredients

• 600 g Atlantic cod ( in large cubes )
• 4 tbsp Extra virgin olive oil
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 2 piece Garlic ( finely minced )
• 1 tsp Cumin ground
• 1 tsp Sweet paprika
• 1 piece Red onion ( cut into wedges )
• 0.5 piece Fresh cilantro optional ( chopped )
• 1 pinch Gray sea salt
• 1 tsp Sumac

Instructions

1. Fish preparation

   Cut the cod into regular 3 to 4 cm cubes. They should be large enough not to dry out during cooking but small enough to cook through quickly.

2. Marinade

   In a dish, mix the olive oil, minced garlic, cumin, paprika, and lemon juice. Add the fish cubes and coat them thoroughly. Let rest for 15 minutes in the fridge so the flavors penetrate the flesh.

3. Assembling the skewers

   Thread the fish cubes onto the skewers, alternating with red onion wedges. Do not pack the pieces too tightly so that the heat circulates everywhere.

4. High-heat cooking and finishing

   Sear the skewers on a very hot griddle or grill. When the flesh becomes opaque and the edges color, turn them over. Once the fish is cooked, sprinkle generously with sumac to provide the final fruity acidity before serving.

Chef's tips

• Use wooden skewers soaked in water beforehand to prevent them from burning.
• Do not exceed 8 minutes of total cooking time; the fish should remain pearly at the center to avoid a dry texture.

Storage

Eat immediately. Reheated fish loses all its tender texture.