Best Egyptian Fish Kebabs Recipes

Egyptian Fish Kebabs image

Provided by Happy Hippie

Categories Bass

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs cubed sea bass (or other lean fish)
16 mushroom caps
2 green peppers, cut in chunks
1/4 cup vinegar
1 teaspoon salt
1/4 teaspoon pepper
16 ounces chunk pineapple
3 onions, cut in chunks
3 tomatoes, firm, cut in wedges
1/2 cup oil
1 dash cayenne
1/4 teaspoon mustard powder

Steps:

KEBAB MARINADE Combine vinegar, salt and pepper, shake well.
Marinate fish for at least 1 hour.
Thread fish, fruit and vegetables onto skewers, alternating.
Brush kebabs with remaining marinade.
Place skewers on grill 4 inches above coals. Cook only until edges of fish begin to curl.

Nutrition Facts : Calories 390.9, Fat 20.9, SaturatedFat 3, Cholesterol 46.5, Sodium 474.7, Carbohydrate 28.3, Fiber 3.5, Sugar 21.7, Protein 24.1

Egyptian Kebabs image

Provided by Happy Hippie

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

2 boneless skinless chicken breasts
1 tablespoon plain yogurt
1/4 teaspoon salt
1/4 teaspoon turmeric
1/8 teaspoon dry mustard
1/2 teaspoon curry powder
1/8 teaspoon ground cardamom
1 teaspoon lemon juice
1 teaspoon vinegar
1 onion, sliced thin
4 small tomatoes, halved

Steps:

Cut each chicken breast into 16 squares.
Combine with the yogurt, salt, tumeric, mustard, curry powder, cardamom, lemon juice and vinegar.
Let stand for 1/2 hour.
Thread on skewers 2 chicken pieces, 1 slice of onion, 2 chicken pieces, 1/2 tomato.
Repeat till all ingredients are used.
Cook slowly, turning occasionally and brushing with the marinade, over hot coals OR under the broiler till the chicken is tender and juices run clear, about 10 minutes.
Transfer to a hot platter.
Sprinkle with lemon juice.
Garnish with fresh tomatos, green pepper rings and fresh mint or parsley.

Nutrition Facts : Calories 65.1, Fat 0.8, SaturatedFat 0.2, Cholesterol 23.1, Sodium 127.4, Carbohydrate 4.6, Fiber 1.1, Sugar 2.5, Protein 9.9

Egyptian Kebabs image

Provided by justcallmetoni

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

2 boneless skinless chicken breasts
3 tablespoons yogurt
1/4 teaspoon salt
1/4 teaspoon turmeric
1/8 teaspoon dry mustard
1/2 teaspoon curry powder
1/8 teaspoon ground cardamom
1 teaspoon lemon juice
1 teaspoon white vinegar
1/2 small onion, cut in half and broken up into layers
4 small tomatoes, halved
8 bamboo skewers
1 lemon, cut in wedges
parsley

Steps:

Cut chicken breasts into 1 inch cubes, 16 in total.
Combine the yogurt, salt, turmeric, mustard, curry powder, cardamon, lemon juice and vinegar in a non reactive bowl. Add chicken cubes and let sit in fridge 30-45 minutes.
Soak skewers in water.
Thread chicken, onions and tomatoes onto skewers alternating as follows: chicken-onion-chicken-onion-tomato- onion-chicken-onion-chicken-onion.
Grill or broil about 8-10 minutes, turning half way through cooking time.
Garnish with parsley and serve with lemon wedges for squeezing on top.

Nutrition Facts : Calories 100.4, Fat 2.2, SaturatedFat 0.6, Cholesterol 39.2, Sodium 224.3, Carbohydrate 6.6, Fiber 1.8, Sugar 3.7, Protein 14

Grilled Fish Kebabs with Cherry Tomatoes image

Yield serves 4

Number Of Ingredients 9

Vegetable oil, for grill
1 pound skinless swordfish fillet
1 pound skinless salmon fillet
24 cherry tomatoes
4 thick slices country bread
1/2 cup extra-virgin olive oil, plus more for coating bread
1 cup packed fresh basil leaves
1 garlic clove
Coarse salt and freshly ground pepper

Steps:

Heat grill to high (see page 367 for instructions); lightly oil grates. Cut swordfish and salmon into 24 pieces each (about 1 1/2 inches); dividing evenly, thread fish against the grain on 8 skewers, alternating with cherry tomatoes. Brush bread slices on both sides with olive oil, and grill until lightly charred, about 2 minutes per side.
In a blender, puree basil, garlic, and the olive oil until smooth; season with salt and pepper. Reserve half.
Brush kebabs with basil oil; season with salt and pepper. Grill, turning occasionally, until fish is opaque throughout and tomatoes are softened, 6 to 10 minutes. With a clean brush, coat kebabs with reserved basil oil. Serve immediately.