Fish fillet, marinated in turmeric, chilli paste and lemon and threaded onto skewers, is grilled to make this kebab, bringing Iranian cuisine's generous use of spice to fish. Low in calories and fish-friendly, it comes to the table both as a late-night bite and a brunch plate.
Toss the fish cubes with the chilli paste, turmeric, garlic, lemon juice, olive oil and salt, and marinate for 15 minutes.
Thread the marinated fish cubes onto skewers.
Grill the skewers over medium-high heat, turning them, for 20 minutes, until the fish is cooked and lightly charred.
Scatter fresh coriander over the skewers and serve hot.
Do not press the fish pieces too tightly together on the skewer, or they can fall apart while cooking. If using metal skewers, oil them lightly beforehand so the fish does not stick.
Levrek yerine somon kullansam marine süresini kısaltmam gerekir mi, yoksa 15 dakika her ikisi için de yeterli mi? Izgara süresini de balığın kalınlığına göre ayarlamak mantıklı olur mu diye merak ediyorum.
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