Yield: 8 servings
Ingredients
- 1 kilogram shark fillets, cut into 1 by 1-inch cubes (2 pounds)
- 40 fresh bay leaves
- 20 water soaked bamboo skewers
- lemon wedges
- black pepper
For the marinade:
- 1/3 cup chopped preserved lemon rind (75 grams)
- ½ cup mint leaves (125 millilitres)
- 4 cloves garlic, crushed
- 2/3 cup olive oil (150 millilitres)
Directions
- Put the olive oil, mint, lemon rind and garlic in a food processor and whiz until a smooth sauce forms.
- Put the shark into a bowl and add the marinade. Toss well and season with black pepper. Make sure the fish is well coated. Thread the pieces of fish onto the soaked bamboo skewers, putting a bay leaf between each piece. Place the kebabs on the grill for a couple of minutes and serve with lemon wedges.