Recipes in the world of Flavilo

Bal覺k Kebab with grilled fish and vegetables

Bal覺k Kebab (Fish Kebab)

The origin of Bal覺k Kebab can be traced back to the fish markets of Turkish coastal cities, where freshly caught fish were often grilled on skewers by vendors in local markets. 'Bal覺k' means fish in Turkish, and kebab refers to dishes cooked over embers. This dish is an iconic part of the Turkish coastal regions, and it has been part of the gastronomy for centuries. As the fish marinates in the olive oil-lemon spice mix, it foreshadows the light, fresh flavors of summer. The kitchen is filled with a citrusy-garlic scent, which immediately whets the appetite. The secret to a perfect Bal覺k Kebab is the right marinating time and controlling the grill temperature. Do not overcook the fish, or it will dry out rather, cook it just until it is tender and slightly golden brown. This dish is an excellent choice for a weekend barbecue or a light Mediterranean dinner. If you want to make it even more special, sprinkle fresh dill on it when serving!

Prep Time 30 min
Preparation 15 min
Total 45 min
460 Kcal
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Ingredients for this recipe

Servings: 4
潃 600 g White fish fillet (e.g., cod, hake)
潃 1 Red Bell Pepper
潃 1 Green Bell Pepper
潃 1 Onion
潃 1 Zucchini
潃 2 tbsp Lemon juice
潃 3 tbsp Olive oil
潃 2 cloves Garlic
潃 1 tbsp Parsley
潃 1 tsp Salt
潃 0.5 tsp Black pepper

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    Preparation Steps

    1

    Wash the fish fillets and pat them dry with paper towels. Cut into uniform cubes, about 3 cm in size. Tip: Cut the pieces to a consistent size to ensure even cooking.

    2

    Cut the bell peppers, zucchini, and onion into 3 cm pieces as well, to fit nicely on the skewers. Separate the onion into its layers if possible.

    3

    Prepare the marinade: mix the olive oil, lemon juice, grated garlic, chopped parsley, salt, and pepper. Toss the fish pieces in the marinade, and then toss the vegetables separately in the remaining marinade. Let them marinate in the refrigerator for at least 30 minutes.

    4

    Soak the wooden skewers in water for at least 30 minutes to prevent them from burning during grilling. This is an important step if you are not using metal skewers.

    5

    Thread the fish and vegetables alternately onto the skewers for example, fish, pepper, onion, zucchini, and repeat. Pay attention to the alternation of colors for an aesthetic presentation.

    6

    Preheat the grill to medium heat or a grill pan. Grease lightly with oil, then place the skewers on the grill. Cook them for about 3-4 minutes per side, until the fish is cooked through and lightly browned. Tip: Avoid turning the fish too often to prevent it from breaking.

    7

    Serve the prepared kebab garnished with fresh lemon wedges and parsley. You can also serve it with a fresh salad or bulgur.