Samak Kebab (Morocco)

World-Bites (8) / Samak Kebab



The cuisine of Morocco is rated among the best in the world and rightly so. There are few places where food is more carefully and artistically prepared, more delightfully served, more enjoyed than this country. When most people think of kebabs, the image of meat and vegetables on a skewer come to mind. Fish, however, makes an excellent addition to any skewer, specially when the end result is samak kebab, the famous Moroccan and Mediterranean dish. Its recipe features the finest fish marinade that really brings out the flavor of the fish while still maintaining the grilled flavor. This Moroccan cuisine is much influenced by Greek and Turkish cooking.

Ingredients

1-1/2 lb. thick white fish fillets
1/3 teaspoon saffron threads
2 tablespoons water
1 red onion finely chopped
1 garlic clove, finely chopped
¼ cup chopped Italian parsley
l tablespoon chopped fresh cilantro leaves
¾ teaspoon sea salt, plus extra for serving
1/3 cup virgin olive oil
2 tablespoons lemon or lime juice
Italian parsley springs for garnish

Soak the saffron threads in the water.
Cut the fish into 1-in cubes and place in a bowl.
Mix together the strained saffron water and the remaining ingredients, except the parsley springs.
Spoon the mixture over the fish cubes, mix thoroughly but lightly, and cover the bowl. Chill for at least 4 hours.
Press the fish cubes onto skewers and broil (grill) over hot coals or under a preheated broiler (griller). Cook for about 4 minutes on each side, or until cooked through but not dry. Spread any remaining marinade over the fish cubes.
Garnish with the parsley springs and serve with small bowls of extra sea salt and hot paprika.