Fish Tikka Kebab Recipe

Jul 11, 2011 12:41 pm

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. 

Fish tikka
Mahi mahi, the makings of a surprisingly good kebab
Servings: 4 servings


2 cups yogurt
2 ounces Amul cheese (a popular Indian brand of vegetarian processed cheddar cheese spread)
1 teaspoon ground fennel
1 teaspoon ground cumin
1 ounce cilantro, blended into a paste
5 green bird chilis, blended into a paste
1 ounce oil
1/2 teaspoon salt
1 tablespoon ginger paste
1 tablespoon garlic paste
salt to taste
1/2 ounce lime juice
2 pounds mahi mahi

Note: yogurt requires 12-hour advance preparation, so start one day before you intend to serve

  1. 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.
  2. 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.
  3. 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.
Level of Difficulty: 
Prep Time: 
25 minutes plus overnight refrigeration and marinating time
Cooking Time: 
20 minutes
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