Fish and pepper kebabs

Name: Fish and pepper kebabs
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 6 servings
Cuisine: Braai
Ingredients: 300.00 g fish fillets, cubed; 2.00 red pepper deseeded and cubed; lemon cut into wedges, to serve; harissa paste; 25.00 g dried red chillies; 2.00 garlic cloves; 10.00 ml salt; 25.00 ml coriander seeds; 15.00 ml cumin seeds; 80.00 ml fresh chillies 573

6 servings Prep: 20 mins, Cooking: 6 mins

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (10)

300.00 g	fish — fillets, cubed
2.00	red pepper — deseeded and cubed
	lemon — cut into wedges, to serve
	harissa paste
25.00 g	dried red chillies
2.00	garlic — cloves
10.00 ml	salt
25.00 ml	coriander — seeds
15.00 ml	cumin — seeds
80.00 ml	fresh chillies — 573

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Method:

1. HARISSA PASTE: Soak chillies in warm water until soft. Drain and blend in a processor along with the garlic, salt, seeds and olive oil. Blend until smooth.
2. Thread fish and pepper cubes onto wooden skewers and brush with harissa paste.
3. Place on a greased baking tray and grill under a hot grill for about three minutes on each side, or grill over the coals on a fire. Squeeze a little lemon juice over the kebabs, then set aside to cool. Serve with extra lemon wedges.