Small Fish Kebabs (kapenta Kebabs)
Small Fish Kebabs, also known as Kapenta Kebabs, are a popular dish in Zimbabwean cuisine. These kebabs are made with small dried fish, marinated in a flavorful blend of spices, and then grilled to perfection.
Ingredients
- 1 pound small dried fish (kapenta)
- 1 onion, finely chopped
- 2 tomatoes, diced
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil
- Wooden skewers, soaked in water
Instructions
- Place the dried fish in a bowl and cover with water. Let it soak for 10 minutes, then drain.
- In a separate bowl, mix the chopped onion, diced tomatoes, paprika, curry powder, salt, and black pepper.
- Add the drained fish to the spice mixture and toss to coat the fish evenly.
- Thread the fish onto the soaked wooden skewers, alternating with pieces of onion and tomato.
- Brush the fish kebabs with vegetable oil.
- Preheat the grill to medium-high heat and grill the kebabs for 3-4 minutes on each side, or until the fish is cooked through and slightly charred.
- Serve the small fish kebabs hot with a side of fresh salad or rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Grilling
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Protein
- 20g
- Carbohydrates
- 2g
- Fat
- 7g
Supplies
Grill Wooden skewers
Tools
Grilling tongs Bowl Brush
Serving suggestions
Serving suggestion: Serve the small fish kebabs with a side of lemon wedges and a spicy dipping sauce.
Tips & tricks
Tip: Soaking the wooden skewers in water prevents them from burning during grilling.
Cost
$10