Arabic Fish Kebab

Arabic Fish Kebab

 

The analyze kebab comes from Semite: kabab which originally meant fried meat, not grilled / cooked meat. Kabab likely comes from Script: kabbaba. In the 14th century, kebabs became similar with tabahajah, a ply in the conformation of pieces of fried meat in Farsi.

Ingredients:

• 500 grams of snapper fillet, cut 3 x 3 cm
• 1 eggplant, split 2, cut 3 cm
• 200 grams of cherry tomatoes
• 1 onion, cut 3 x 1 cm
• 1 green bell pepper, cut 3 x 1 cm
• 1 yellow bell pepper, cut 3 x 1 cm
• 1 lemon
• Black pepper to taste
• Salt to taste
• 2 skewers
• 5 tablespoons of barbeque sauce
• 1/2 tsp black pepper
• 3 tablespoons of tomato sauce
• 1 tablespoon of margarine
• 3 tablespoons of sesame oil
• Salt to taste
• 2 tablespoons of sugar
• 1 tablespoon chopped parsleye
• 1 tablespoon lemon juice

How to make:

1. Stir it into one all marinade.

2. Spread the fish with a marinade sauce, while being given black pepper and salt.

3. Let stand for 30 minutes.

4. Rub the remaining spices on onions, tomatoes, and both types of peppers.

5. Burn until the fish is cooked.

6. Put tomatoes, peppers, fish, onions, fish, eggplant, peppers in a row. Serve immediately.