Fish & Beef Kebabs

FISH KEBABS

2 pounds fleshy white fish (such as snapper, halibut or whitefish)
1 small onion
1/2 cup Italian parsley
2 tablespoons olive oil (plus more for lubricating hands)
1 tablespoon salt
1/2 teaspoon white pepper
16-20 bamboo skewers (soaked in water for 2 hours to prevent burning)

1. Pulse fish in food processor, set aside.

2. In food processor, finely chop onions and parsley, then combine with fish.

3. Add olive oil, salt and pepper to fish mixture.

4. Rub hands with oil and form long oval balls, pierce with skewers, one per skewer, then set on tray.

5. Place kebabs on clean, oiled and extremely hot grill. Don’t move them (they’ll fall apart) but when they have formed a crust, turn skewers using tongs.

6. Carefully remove skewers when both sides are grilled. If a skewer catches fire, let it burn down and remove it before serving.

7. Serve with schug or chermoula sauce.

Makes 16-20 kebabs.

BEEF KEBABS

1 small onion
2 small garlic cloves
2 pounds ground beef
1/4 cup of cold water
1/4 cup fresh cilantro
1/4 cup fresh mint
1/3 cup fresh parsley
1 teaspoon ground cumin
1 teaspoon coriander
1 teaspoon paprika
1/2 teaspoon black pepper

1. In food processor, chop onion and garlic. In large bowl, combine chopped onions and garlic with beef.

2. In food processor, add water and finely chop herbs and add to beef mixture.

3. Add all spices to beef mixture and combine well with clean hands. Refrigerate beef mixture for one hour.

4. Remove from refrigerator and mix well. Form kebabs into torpedo shapes, long or short (your choice) or round patties the size of your palm.

5. Pierce with skewers, one per skewer (metal skewers are preferable because these kebabs tend to be heavy). 

6. On clean, oiled and extremely hot grill, place skewers and cook for 3-4 minutes on each side.

7. Serve with harissa sauce or tahini.

Makes 16-20 kebabs.