📝 About This Recipe
Transport your senses to the bustling street markets of Kabul with this exquisite Mahi Kebab. This dish features firm white fish steeped in a vibrant marinade of aromatic saffron, zesty lemon, and a signature blend of Afghan spices like coriander and turmeric. Grilled to smoky perfection, the fish remains incredibly moist on the inside while developing a beautiful golden crust that epitomizes the bold yet balanced flavors of Central Asian cuisine.
🥗 Ingredients
The Fish
- 2 pounds Firm White Fish (Cod, Halibut, or Sea Bass) (cut into 2-inch cubes)
The Aromatic Marinade
- 1/2 cup Greek Yogurt (full fat preferred)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 4 cloves Garlic (minced into a paste)
- 1 inch Fresh Ginger (grated)
- 1/2 teaspoon Saffron Threads (crushed and dissolved in 1 tbsp warm water)
- 1.5 teaspoons Ground Coriander
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Turmeric Powder
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- 1 teaspoon Kosher Salt (or to taste)
- 2 tablespoons Vegetable Oil (plus extra for greasing the grill)
For Garnish and Serving
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 small Red Onion (thinly sliced into rings)
- 4 Lemon Wedges (for serving)
- 1 teaspoon Sumac (for dusting)
👨🍳 Instructions
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1
Pat the fish cubes dry with paper towels to ensure the marinade adheres properly. Place them in a large glass or ceramic bowl.
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2
In a separate small bowl, combine the crushed saffron and 1 tablespoon of warm water; let it steep for 5 minutes until the water is deep orange.
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3
Prepare the marinade by whisking together the yogurt, lemon juice, garlic paste, grated ginger, saffron liquid, coriander, cumin, turmeric, cayenne, salt, and vegetable oil.
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4
Pour the marinade over the fish cubes. Gently toss with your hands or a silicone spatula to ensure every piece is evenly coated.
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5
Cover the bowl with plastic wrap and refrigerate for at least 45 minutes to 1 hour. Do not exceed 2 hours, as the lemon juice will begin to 'cook' the delicate fish.
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6
If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
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7
Preheat your outdoor grill or indoor grill pan to medium-high heat (about 400°F/200°C). Lightly oil the grates using a folded paper towel dipped in oil.
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8
Thread the marinated fish cubes onto the skewers, leaving a tiny bit of space between each piece to allow for even heat circulation.
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9
Place the skewers on the grill. Cook for 5-6 minutes on the first side without moving them, allowing a nice charred crust to form.
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10
Carefully flip the skewers using tongs. Cook for another 5-6 minutes or until the fish is opaque throughout and flakes easily with a fork.
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11
During the last minute of cooking, you can brush any remaining marinade (if boiled first) or a little melted butter for extra richness.
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12
Remove the kebabs from the grill and let them rest for 2 minutes on a warm platter.
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13
Garnish generously with chopped cilantro, sliced red onions, and a sprinkle of sumac. Serve immediately with lemon wedges.
💡 Chef's Tips
Choose a 'meaty' fish like Halibut or Swordfish; delicate fish like Tilapia will fall off the skewers. Always use fresh garlic and ginger rather than bottled pastes for the most authentic Afghan flavor profile. If the fish feels stuck to the grill, wait another 30 seconds; it will naturally release once the crust has formed. For an extra smoky flavor, you can add a small piece of charcoal to a foil cup in the center of your marinating bowl and cover it for 5 minutes before grilling. Don't over-marinate! The acidity in the lemon and yogurt will break down the fish proteins and make it mushy if left too long.
🍽️ Serving Suggestions
Serve alongside Challow (Afghan white basmati rice) or Kabuli Pulao. Pair with a side of Salata (a simple Afghan salad of diced cucumbers, tomatoes, and onions). Offer a side of 'Chatni Gashneez' (Afghan cilantro and walnut green chutney) for dipping. Warm Afghan Naan or flatbread is essential for wrapping the fish pieces. A cooling yogurt-mint drink (Doogh) perfectly balances the spices of the kebab.