Fish Kebab by @louloukitchen_

55 min

4 servings

🐟

600 g

Monkfish fillet

🌶️

30 ml

Paprika

🌿

30 ml

Coriander

🫙

30 ml

Cumin

🫙

30 ml

Turmeric

🧂

20 ml

Salt

🍞

15 g

Dry baker's yeast

🌾

450 g

Flour

💧

250 ml

Water

🫒

75 ml

Olive oil

🥬

150 g

Red cabbage

🧅

120 g

Red onion

🫙

5 ml

Sumac

🧀

Fromage blanc sauce

  1. Combine
    • dry baker's yeast
    • warm water

    Combine the dry baker's yeast with the 250 ml warm water in the large mixing bowl; let it stand for 5 minutes until foamy.

  2. Add
    • wheat flour
    • salt
    • olive oil

    Add the wheat flour, 1 tsp salt, and 3 tbsp olive oil to the yeast mixture; mix until a shaggy dough forms.

  3. Knead

    Knead the dough for 8 minutes until smooth; cover and let it rise for 60 minutes in a warm place.

  4. Cut
    • monkfish fillet

    Cut the monkfish fillets into bite-size pieces; place them in the large mixing bowl.

  5. Add
    • paprika
    • ground coriander
    • Olive oil

    Add paprika, ground coriander, ground cumin, ground turmeric, 1 tbsp salt, and 2 tbsp olive oil to the monkfish; coat the fish evenly.

  6. Arrange
    • monkfish fillet

    Thread the seasoned monkfish onto the skewers; arrange them on the parchment-lined baking tray.

  7. Bake
    • monkfish fillet

    Bake the monkfish skewers at 190°C / 375°F for 30 minutes; turn the skewers halfway through cooking.

  8. Divide
    • wheat flour

    Divide the risen dough into 6 balls; roll each ball into a thin round with the rolling pin.

  9. Bake
    • wheat flour

    Bake the pita rounds at 220°C / 425°F for 5 to 7 minutes until puffed; keep them covered to retain softness.

  10. Slice
    • red cabbage
    • red onion
    • sumac

    Thinly slice the red cabbage and red onion; toss them with sumac and the remaining olive oil.

  11. Split
    • wheat flour
    • red cabbage
    • red onion

    Split each warm pita bread and add the cabbage mixture; place monkfish pieces inside each pita.

  12. Serve
    • white cheese sauce
    • monkfish fillet
    • wheat flour

    Drizzle each fish kebab with white cheese sauce; serve immediately while the pita and fish are warm.

Fish Kebab by @louloukitchen_

55 min

4 servings

🐟

600 g

Monkfish fillet

🌶️

30 ml

Paprika

🌿

30 ml

Coriander

🫙

30 ml

Cumin

🫙

30 ml

Turmeric

🧂

20 ml

Salt

🍞

15 g

Dry baker's yeast

🌾

450 g

Flour

💧

250 ml

Water

🫒

75 ml

Olive oil

🥬

150 g

Red cabbage

🧅

120 g

Red onion

🫙

5 ml

Sumac

🧀

Fromage blanc sauce

Preparation Steps

  1. Step 1/12

    Combine the dry baker's yeast with the 250 ml warm water in the large mixing bowl; let it stand for 5 minutes until foamy.

    🍞dry baker's yeast
    💧warm water
    🥣large mixing bowl
    🥄measuring spoons

  2. Step 2/12

    Add the wheat flour, 1 tsp salt, and 3 tbsp olive oil to the yeast mixture; mix until a shaggy dough forms.

    🌾wheat flour
    🧂salt
    🫒olive oil
    🥣large mixing bowl
    🥄measuring spoons

  3. Step 3/12

    Knead the dough for 8 minutes until smooth; cover and let it rise for 60 minutes in a warm place.

    🥣large mixing bowl

  4. Step 4/12

    Cut the monkfish fillets into bite-size pieces; place them in the large mixing bowl.

    🐟monkfish fillet
    🔪knife
    🪵cutting board
    🥣large mixing bowl

  5. Step 5/12

    Add paprika, ground coriander, ground cumin, ground turmeric, 1 tbsp salt, and 2 tbsp olive oil to the monkfish; coat the fish evenly.

    🌶️paprika
    🫙ground coriander
    🫙ground cumin
    🫙ground turmeric
    🧂salt
    🫒olive oil
    🐟monkfish fillet
    🥣large mixing bowl
    🥄measuring spoons

  6. Step 6/12

    Thread the seasoned monkfish onto the skewers; arrange them on the parchment-lined baking tray.

    🐟monkfish fillet
    🍢skewers
    🍳baking tray
    📜parchment paper

  7. Step 7/12

    Bake the monkfish skewers at 190°C / 375°F for 30 minutes; turn the skewers halfway through cooking.

    🐟monkfish fillet
    🍳baking tray
    🍢skewers

  8. Step 8/12

    Divide the risen dough into 6 balls; roll each ball into a thin round with the rolling pin.

    🌾wheat flour
    🥖rolling pin
    🔪knife
    🪵cutting board

  9. Step 9/12

    Bake the pita rounds at 220°C / 425°F for 5 to 7 minutes until puffed; keep them covered to retain softness.

    🌾wheat flour
    🍳baking tray
    📜parchment paper

  10. Step 10/12

    Thinly slice the red cabbage and red onion; toss them with sumac and the remaining olive oil.

    🥬red cabbage
    🧅red onion
    🫙sumac
    🫒olive oil
    🔪knife
    🪵cutting board
    🥣large mixing bowl

  11. Step 11/12

    Split each warm pita bread and add the cabbage mixture; place monkfish pieces inside each pita.

    🌾wheat flour
    🥬red cabbage
    🧅red onion
    🐟monkfish fillet
    🔪knife

  12. Step 12/12

    Drizzle each fish kebab with white cheese sauce; serve immediately while the pita and fish are warm.

    🧀white cheese sauce
    🐟monkfish fillet
    🌾wheat flour
    🥄measuring spoons

Composition

Ingredients

Types

Fish and Seafood, Herbs and Spices, Seasonings, Baking, Oils and Fats, Vegetables

Ingredients

Monkfish fillet, Paprika, Coriander, Cumin, Turmeric, Salt, Dry baker's yeast, Flour, Water, Olive oil, Red cabbage, Red onion, Sumac, Fromage blanc sauce

Notes

Monkfish fillet (skinless), Salt (for the fish spice mix, for the pita dough), Water (lukewarm), Olive oil (for the pita dough, for the filling, no amount given), Red cabbage (for the filling, no amount given), Red onion (for the filling, no amount given), Sumac (for the filling, no amount given), Fromage blanc sauce (see shrimp shawarma recipe)

Allergens

fish

Dietetics

Dietary regimen

Pescatarian

Calories

505 kcal

Macro nutrients

Protein: 31g, Carbohydrates: 58g, Fat: 16g, Fiber: 5g, Sugar: 4g

Nutritional Information

Minerals

Sodium: 690mg, Potassium: 480mg, Calcium: 110mg, Iron: 3.2mg

Vitamins

Vitamin B12: 2.4µg, Vitamin C: 19mg, Vitamin D: 2.1µg

Preparation

Time Information

Preparation

25 minutes

Cooking

30 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

large mixing bowl, measuring spoons, kitchen scale, rolling pin, baking tray, parchment paper, knife, cutting board, skewers, pastry brush

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Casual gathering

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

Turkish, Middle Eastern

Geographic

France, Europe

Various

Aspect

Texture

Tender, Chewy, Crunchy, Creamy

Flavors

Smoky, Earthy, Tangy, Savory, Spiced

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave fish filling out longer than 2 hours), fridge : 2 days (Store fish, vegetables, sauce, and pita separately in airtight containers,Reheat fish to steaming hot before serving), freezer : 2 months (Freeze cooked monkfish and pita separately,Do not freeze the fresh cabbage garnish or cheese sauce)