These Indian Fish Kebabs offer a vibrant burst of flavor with every bite. Firm white fish is marinated in a blend of yogurt, ginger, garlic, and warm spices like cumin and coriander, ensuring tender, moist results. The marinade not only flavors the fish but also helps it hold together on the skewers. Charred slightly on the outside, the kebabs are juicy and fragrant, perfect for summer grilling or indoor broiling. Serve them alongside fresh mint chutney, lemon wedges, or a side of cucumber raita for a refreshing contrast. Ideal for weeknight dinners or as an impressive appetizer for guests, this dish brings the essence of Indian street food to your home kitchen with minimal effort and maximum taste.
Indian Fish Kebabs
Description
These Indian Fish Kebabs offer a vibrant burst of flavor with every bite. Firm white fish is marinated in a blend of yogurt, ginger, garlic, and warm spices like cumin and coriander, ensuring tender, moist results. The marinade not only flavors the fish but also helps it hold together on the skewers. Charred slightly on the outside, the kebabs are juicy and fragrant, perfect for summer grilling or indoor broiling. Serve them alongside fresh mint chutney, lemon wedges, or a side of cucumber raita for a refreshing contrast. Ideal for weeknight dinners or as an impressive appetizer for guests, this dish brings the essence of Indian street food to your home kitchen with minimal effort and maximum taste.Ingredients
Directions
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Cut the monk fish into 1-inch cubes and pat dry with paper towels.
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In a bowl, whisk together yogurt, lemon juice, minced ginger, minced garlic, cumin powder, coriander powder, turmeric, salt, and chili powder to make the marinade.
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Add the fish cubes to the marinade, tossing gently to coat evenly. Cover and refrigerate for at least 15 minutes, or up to 2 hours.
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Preheat the grill or broiler to high. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
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Thread the marinated fish cubes onto the skewers, leaving a small gap between each piece for even cooking.
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Brush the kebabs with a little oil and place them on the hot grill or under the broiler.
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Cook for 3-4 minutes per side, turning carefully, until the fish is opaque, flaky, and lightly charred.
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Remove from heat, garnish with fresh cilantro and lemon wedges, and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 158.9kcal
- % Daily Value *
- Total Fat 4.5g7%
- Saturated Fat 1.1g6%
- Cholesterol 56.8mg19%
- Sodium 62.4mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 26.1g53%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use firm white fish like cod, halibut, or salmon if monk fish is unavailable.
If the marinade is too thick, add a splash of water or extra lemon juice to loosen it.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.
For a smokier flavor, add a pinch of smoked paprika to the marinade.
Serve with mint chutney, tamarind sauce, or a side of cucumber raita for a refreshing contrast.
