Fish Kebabs

I’m always on the lookout for cute appetizers for holiday/shabbat lunches. Here i got inspired by Sina Mizrahi's beautiful cookbook (if you didn’t already get a copy, what are you waiting for???) and made my version of her fish kebabs.

This is amazing to serve with ALL the Israeli salads/dips that you would typically see in Israeli style take-outs: Israeli salad, tchina, chummus, fried eggplant, red cabbage…

It makes a great appetizer to serve at any dinner of lunch party!

yields about 40 kebabs

• 2 lb of minced white fish

• 1 large garlic clove

• 1 small onion

• 1 cup cilantro

• 1/2-3/4 cup breadcrumbs

• 1 egg

• 1 heaping tbsp paprika

• 1 tsp turmeric

• 1/2 lemon, juiced

• 1 tsp zaatar

• Salt and pepper

DIRECTIONS:

1. Preheat oven to 400F. Line a baking sheet with parchment, then place a roasting rack on it. Spray it with non stick cooking spray.
   

2. Process your garlic and onion in a small chopper, set aside. Process cilantro, set aside.
   

3. In a medium size mixing bowl, combine all ingredients. Mix to combine.
   

4. Form small logs, about 2 tbsp each. Place on roasting rack, making sure to spread them out and not cram the pan.
   

5. Bake for 13 minutes. Switch to broil and bake for another 2 minutes.

Enjoy,

Guila