Tandoori Fish Kababs

Today, I am sharing a delicious tandoori fish kabab recipe that you prepare in a yogurt-spice marinade. This makes for a perfect light lunch or dinner during the hot summer days. If you love cooking with fish, try my Tuna Fish Kababs as well, that are sure to be a hit.

Now on to the tandoori fish kababs! These fish kababs are full of flavor from the different spices that go in the marinade, such as cumin, coriander, clove, garam masala, and chili powder. You can adjust the spice level according to your own preferences. When making fish kababs, it is important to use a fairly firm white fish like haddock, halibut, or anglerfish. Otherwise, the fish might break apart easily and simply fall off the skewers. You then cook these fish kababs under a hot preheated broiler to give them a light charcoaled tandoori style look. I like to serve these with some line wedges, onion rings, and mint chutney. Enjoy!

Directions

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  1. Preparing the marinade: Take a large bowl and place the ginger, garlic, cumin, black pepper, coriander, garam masala, red chili powder, and paprika in it. Stir the yogurt in and mix all of the ingredients together well. Add in the salt according to your preference. TIP: Taste the marinade at this time before adding the fish to make sure the salt is how you like it.
  2. Take the cubed fish pieces and add them to the marinade. Make sure the marinade is covering all of the fish pieces. Cover the bowl with plastic wrap and place it in the refrigerator for at least 1 hour.
  3. Cooking the fish: After an hour, take the fish out of the refrigerator and preheat the broiler. Then, take wooden or metal kabab skewers and thread the marinated fish onto them.
  4. Take a broiler pan and place the skewers onto it. Then, brush on any remaining marinade mixture onto the fish cubes along with a little oil.
  5. Place the pan under the preheated hot broiler and let the fish cook until it is lightly browned all over. Turn the fish kababs after a little while and baste with some oil and marinade (if any remains). TIP: Fish cooks very quickly so make sure to watch it carefully. Cooking time should not exceed 10-15 minutes.
  6. After the fish is cooked, serve it with lime wedges, cucumber slices, onion rings, and mint chutney!

Storage: Fish is best when eaten right away. But you can store it in the refrigerator for a couple of days.

Servings: 4