Fish Tikka Kebab Recipe

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 Kebab Recipe
No Ratings
Prep Time
25
minutes
Cook Time
20
minutes
Servings
4
servings
Mahi mahi, the makings of a surprisingly good kebab
Total time: 45 minutes
Ingredients
  • 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
  • 5 green bird chilis
  • 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
Directions
  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.