Ingredients:
250 g fish fillet (cod, mackerel or other white fish)
1 tbsp vegetable oil
1 pc onion
1 pc pepper
1 pinch paprika
1 tbsp lemon juice
1 pinch coriander
1 pinch cumin
1 pinch oregano
1 pinch mustard seeds
Salt and ground pepper to taste
Servings: 4
Directions:
In a separate bowl, put the paprika, lemon juice, a little salt and black ground pepper add ground coriander and cumin, as well as oregano and mustard seeds. Stir everything.
Fish thoroughly wash and wipe with napkins, then place it in a bowl to spices and gently mix, leave for several hours.
Bamboo sticks soak in water for 20-30 minutes. Peel the onion and pepper, then cut into large chunks.
Divide the vegetables and fish between the skewers, leave small spaces between the pieces.
Preheat a frying pan (preferably a grill pan) with vegetable oil and lay out the shish kebabs, fry on few minutes on each side, and then transfer to a plate.
Serve the shish kebab to the table still warm, can be removed from the skewers or served on it.