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fish-kebabs

This week, I woke up with a strong craving for fish kebabs. Yes, it happens sometimes—recently, quite often—that I wake up knowing exactly what I want to eat and head straight to the kitchen to make it. With the weather getting warmer, it's so fun to enjoy a light fish dish that's simple to make, mess-free, and loaded with herbs. The herbs and spices eliminate any unpleasant fishy smell (though fresh fish shouldn’t have any smell). These fish kebabs are paired with a homemade preserved lemon paste, mixed with yogurt and extra virgin olive oil. A fresh, herby salad accompanies the dish, with a nice kick from chopped lemon, including both the flesh and the skin. Serve everything on a big platter in the center of the table—a wonderful way to host the people you love for lunch!

Ingredients