Fish seekh kabab

Name: Fish seekh kabab
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 1 kg firm fish fillets, skinned, bone and cut into 3-4cm cubes; 1 tsp garlic paste; 3 tsp salt; 2 tsp freshly ground black pepper

Asma Khan says: "My mother would make this with bekti, a local barramundi fish of Bengal, but any kind of firm fish such as sea bream or salmon would work too. It's best cooked on charcoal, and thin metal skewers are preferable.

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Gluten free

Serves6
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins
Plusmarinating

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For the first marinade

1kg firm fish fillets, skinned, bone and cut into 3-4cm cubes
1 tsp garlic paste
3 tsp salt
2 tsp freshly ground black pepper

For the second marinade

4 tsp olive oil (this can be replaced with mustard oil)
200g full fat natural yogurt
4 tsp garlic paste, or 6 cloves
2 tbsp finely chopped coriander leaves or dill

For basting

3 tbsp melted butter or ghee

Mix the fish in a bowl with the ingredients for the first marinade. Ensure that all the pieces and every side is covered. Cover and chill in the fridge for 30 minutes.
Mix all the ingredients for the second marinade in a bowl. Remove the fish pieces from the first marinade and add to the second marinade bowl. Any excess liquid released by the fish in the first marinade should be discarded and not added to the second bowl with the fish. Cover and refrigerate for 4-5 hours.
Take the fish out of the fridge 20 minutes before cooking to bring it to room temperature. Light the barbecue or preheat a griddle or grill. Skewer the cubes of fish onto long, thin metal skewers. Leave 2.5cm space between each piece to allow it to cook evenly (discard any remaining marinade).
Cook the kababs over a medium/high heat. Sear well on one side before turning, then continue to seal and cook on all sides. Once the colour of the kabab starts to change (which may take between 8-10 minutes in total), baste with the butter or ghee as it cooks. My mother always told me to wait until the fish was sealed on the outside before basting, as the extra fat from the basting would help get a burnt tinge. Depending on the fish used, it should take just under 3 minutes of basting before the kabab is opaque, cooked through and ready to eat.

Typical values per serving when made using specific products in recipe