Serves: 4
Total Calories: 229
1. Prepare the marinade. Then place the fish pieces in a large non-reactive bowl, add the marinade (saving about 1/4 cup to use for basting as you grill), and mix well, making sure all the pieces are well-coated. Cover and marinate in the refrigerator, about 2 hours. (To prevent potential salmonella contamination, never marinate any poultry, meat, or seafood at room temperature.)
2. Thread fish pieces on skewers (4 to 5 pieces per skewer) and discard the used marinade. (If you absolutely must, immediately boil the marinade about 5 minutes and then use it in sauces. Boiling kills any bacteria.)
3. Preheat a grill over medium-high heat to 375°F to 400°F and grill, turning and rotating the skewers, until lightly charred and tender, about 10 minutes. Baste occasionally with the reserved marinade. During the last minute or so, baste with the melted butter. Transfer to a platter lined with salad greens. Garnish with fresh lime or lemon and tomato wedges, scallion whites, and green chili peppers. Serve.
VARIATION: Place the skewered pieces in a broiler tray and grill about 10 inches from the heating element, turning the skewers once or twice, until the pieces are flaky and lightly charred on all sides, about 10 minutes.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Basic Fish Tikka Kabaabs recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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