Fish Tikka Kebab Recipe
Mahi mahi gets the Tikka treatment on the grill
A few weeks ago at the Saveur BBQ Summer Kickoff in New York City, one of the most unexpected dishes from a slew of noteworthy chefs came from Taj Boston, an Indian restaurant in a Boston luxury hotel. Executive Chef Michael Mondato and Indian Specialty Chef Malay Halder presented a fish tikka kebab recipe with pineapple chutney. While it wasn't quite as easy to handle in a social environment as a burger or a dog, the dish had a summer flavor that could make it one of your go-to grill items as we head into the heart of the summer. Halder will be serving it up at the restaurant's more casual café, where the mahi will get a quick firing in the tandoor oven. But you can whip up the marinade and get these fish tikka kebabs on the grill at your next cookout.
Note: yogurt requires 12-hour advance preparation, so start one day before you intend to serve
- Place yogurt in cheesecloth and suspend over bowl; refrigerate overnight. Press and discard liquid; remaining yogurt curd should be moist and solid. Knead yogurt and cheese into a paste.
- In a food processor, blend cilantro and chilis into a paste. In a bowl, add the yogurt/cheese mixture, ground spices, ginger, garlic, lime juice, cilantro and chili paste, and oil, mix and season with salt. Add fish and marinate in refrigerator for 3 hours.
- Pre-heat grill for 15 minutes, then lower to medium flame. Season grill with lightly oiled cloth. Grill fish for 3-4 minutes each side.
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