This is just one of the many varieties of kebabs available on the streets of Istanbul, where they are often served wrapped in a warm pide (flatbread). At home, they can be served with rice pilaf or wrapped in warm pita bread.
Yield:
4 servings (serving size: 2 kebabs)
Nutritional Information
Calories
245
Caloriesfromfat
28 %
Fat
7.7 g
Satfat
1.7 g
Monofat
3.5 g
Polyfat
1.6 g
Protein
25.4 g
Carbohydrate
20.3 g
Fiber
5.1 g
Cholesterol
44 mg
Iron
2.6 mg
Sodium
702 mg
Calcium
43 mg
Ingredients
1 cup
chopped onion
1/4 cup
fresh lemon juice (about 2 lemons)
2 tablespoons
olive oil
1 tablespoon
minced garlic
1 teaspoon
salt
1 teaspoon
ground cumin
1 teaspoon
paprika
1/2 teaspoon
black peppercorns
1/4 teaspoon
crushed red pepper
1 pound
swordfish, cut into (1/2-inch) cubes
1
pint large cherry tomatoes
4
poblano chiles, seeded and cut into 1-inch pieces
Cooking spray
Preparation
Prepare grill.
Place first 9 ingredients in a food processor; process until smooth. Combine the marinade and swordfish in a bowl. Cover and refrigerate 30 minutes.
Remove fish from bowl, reserving marinade. Thread fish, cherry tomatoes, and poblano chiles alternately onto each of 8 (12-inch) skewers. Place kebabs on grill rack coated with cooking spray. Cook 10 minutes or until fish flakes easily when tested with a fork, turning and basting frequently with the reserved marinade.
Note:
April 2002
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