A simple kebab recipe from Central America.
Provided by Vicki Butts (lazyme)
Categories Fish
Time 30m
Number Of Ingredients 12
Steps:
- 1. Rinse the mahi-mahi and pat dry with paper towels. Cut the fish into 1-inch cubes.
- 2. In a shallow dish, combine the marinade ingredients and mix well.
- 3. Add the cubes of fish and toss to thoroughly coat. Cover and refrigerate for 1 hour.
- 4. If using bamboo skewers, soak them in a bowl of cold water for at least 30 minutes before grilling.
- 5. Meanwhile, halve the papaya and scoop out and discard the seeds, peel away the skin with a small knife or vegetable peeler.
- 6. Cut the papaya into 1-inch cubes. peel the plantain and cut across into 1-inch pieces.
- 7. Preheat the grill to high, or heat coals until they glow red, with white ash around the edges.
- 8. Take the fish cubes from the marinade, allowing excess to drip off; reserve the marinade.
- 9. Thread the fish onto the skewers, alternating with pieces of papaya and plantain. Do not crowd ingredients on the kebabs, but leave a little space between so they will cook evenly.
- 10. Rub a lightly oiled towel or cloth over the grill, add the kebabs to the hot grill and cook until well browned, 3 to 4 minutes. Brush a little marinade over the kebabs, then turn and continue cooking until the fish is opaque through, about 5 minutes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Erum Sami
[email protected]These kebabs were a bit dry, but the curry sauce helped to make them more moist. I would recommend using a different type of fish next time.
Courtney Fox
[email protected]I followed the recipe exactly and the kebabs turned out perfectly. They were moist and flavorful, and the curry sauce was delicious.
Gulzal Hussain Hussain
[email protected]These kebabs were a bit too spicy for my taste, but my husband loved them. He said they were the best fish kebabs he's ever had.
Maxamed Cadow maxamed
[email protected]I'm not a fan of fish, but these kebabs were amazing! The curry marinade was so flavorful and the fish was cooked perfectly.
Clifford Aidoo
[email protected]The recipe was easy to follow and the final product was delicious. The fish was cooked perfectly and the curry sauce was flavorful and creamy.
Thando Katlego
[email protected]I made these kebabs for a party and they were a big hit. Everyone loved the unique flavor of the curry marinade.
Reebok Classic
[email protected]These kebabs are perfect for a summer cookout. They're easy to make ahead of time and can be grilled or baked.
Lynn Bauer
[email protected]I'm not a huge fan of curry, but these kebabs were surprisingly good. The fish was moist and flavorful, and the curry sauce was just the right amount of spicy.
Nazim Butt
[email protected]Overall, this is a solid recipe that's easy to follow and produces tasty results. I'll definitely be making it again.
MD Joynal Ahmad
[email protected]I found the marinade to be a bit too salty for my taste. I'll cut back on the salt next time.
Snaicha Michel
[email protected]The fish was a bit dry for my taste, but the flavor was spot on.
Pari N
[email protected]Great weeknight meal. The curry paste made it easy to get a flavorful dish on the table quickly.
Bishal Sunar
[email protected]Excellent recipe! I used tilapia instead of mahi-mahi and it was still delicious.
Courtney Goldsmith
[email protected]Added some chopped red bell pepper to the marinade for a pop of color and sweetness.
f16 leader
[email protected]I substituted Greek yogurt for the sour cream and it turned out great! Love the tanginess.
Aayush Dhungana
[email protected]This recipe is a keeper! It's quick and easy to make, and the results are always delicious.
Marylynn Mwangi
[email protected]The marinade made all the difference. The fish was so tender and flavorful.
Rohay Ama
[email protected]Loved the subtle heat of the curry paired with the flaky mahi-mahi. It was a hit at our dinner party.