Turkish-Spiced Halibut Skewers With Yogurt Sauce

Name: Turkish-Spiced Halibut Skewers With Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds boneless halibut or other firm-fleshed fish; Salt and pepper; 1/2 teaspoon cumin seeds, toasted and coarsely ground; 1/2 teaspoon coriander seeds, toasted and coarsely ground; 1/2 teaspoon paprika; Pinch red pepper flakes; 1 small red onion, thinly sliced; 1 small lemon, thinly sliced; 2 garlic cloves, minced, plus 1 garlic clove, grated or smashed to a paste; 8 bay leaves; 1/2 cup olive oil; 1 cup plain yogurt; Pinch cayenne; 1 small cucumber, about 2 ounces, peeled and diced; 1 tablespoon chopped mint; 1 tablespoon chopped dill; 1 tablespoon chopped parsley

Servings: persons

1 1/2 pounds boneless halibut or other firm-fleshed fish
Salt and pepper
1/2 teaspoon cumin seeds, toasted and coarsely ground
1/2 teaspoon coriander seeds, toasted and coarsely ground
1/2 teaspoon paprika
Pinch red pepper flakes
1 small red onion, thinly sliced
1 small lemon, thinly sliced
2 garlic cloves, minced, plus 1 garlic clove, grated or smashed to a paste
8 bay leaves
1/2 cup olive oil
1 cup plain yogurt
Pinch cayenne
1 small cucumber, about 2 ounces, peeled and diced
1 tablespoon chopped mint
1 tablespoon chopped dill
1 tablespoon chopped parsley

1
Cut halibut into large chunks of equal size and thread onto skewers.
2
You should have 4 kebabs weighing about 6 ounces each.
3
Lay them in a shallow dish.
4
Season on both sides with salt and pepper.
5
In a mixing bowl, put cumin, coriander, paprika, red pepper flakes, onion, lemon, minced garlic and bay leaves.
6
Add olive oil and stir together.
7
Spoon mixture over fish skewers and leave to marinate for at least 1 hour.
8
Put yogurt in a small bowl.
9
Season with salt and pepper, then add garlic paste, cayenne and cucumber.
10
Mix mint, dill and parsley together, add half to yogurt mixture, and reserve the rest.
11
Stir to combine.
12
Set aside.
13
Heat a grill or broiler.
14
When it is hot, cook skewers for about 2 minutes per side, until just opaque.
15
(Leave some lemon, onion and bay leaf clinging to fish, so they char a bit.)
16
Transfer to a serving platter.
17
Sprinkle with remaining herb mixture.
18
Serve with yogurt sauce on the side.

393

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 pounds boneless halibut or other firm-fleshed fish, Salt and pepper, 1/2 teaspoon cumin seeds, toasted and coarsely ground, 1/2 teaspoon coriander seeds, toasted and coarsely ground, and more.

Yes, Turkish-Spiced Halibut Skewers With Yogurt Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!