Smoky Tandoori Fish Kebabs Recipe

Indian cuisine · 400 calories

Smoky Tandoori Fish Kebabs recipe

About this recipe

Smoky Tandoori Fish Kebabs are a perfect blend of aromatic spices and a char-grilled finish, making them ideal for a casual date night or a post-workout indulgence. These succulent kebabs are marinated in a rich tandoori spice mix, infused with smoky flavors, and grilled to perfection. Perfectly suited for spice lovers and seafood enthusiasts, this dish captures the vibrant street-style energy of Indian cuisine while being high in protein and easy on the budget. Pair these kebabs with refreshing drinks to complete a memorable dining experience. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • 1 kg Fish Fillets
  • - Tandoori Seasoning 50g
  • 30 g Smoked Paprika Powder
  • 250 ml Lemon Juice Concentrate
  • 20 g Turmeric Powder
  • 50g Everest Garam Masala
  • 100 g Coriander Leaves
  • - Red Chilli Powder
  • 100 g Salt
  • 200 g Dahi
  • 1 liter Sunflower Oil
  • 1 l Refined Soyabean Oil

Instructions

  1. 1. Cut the fish fillets into bite-sized cubes and set them aside in a bowl.
  2. 2. In a separate mixing bowl, prepare the marinade by combining yogurt, tandoori masala, red chili powder, smoked paprika, turmeric powder, garam masala, lemon juice, mustard oil, and salt. Mix thoroughly until smooth.
  3. 3. Add the fish cubes to the marinade and coat them evenly. Cover the bowl with cling film and let the fish marinate in the refrigerator for at least 30 minutes to absorb the flavors.
  4. 4. Soak the wooden skewers in water for 15 minutes to prevent burning during grilling. If using metal skewers, skip this step.
  5. 5. Preheat a grill pan or outdoor grill to medium-high heat. Brush the grill surface with vegetable oil to prevent sticking.
  6. 6. Thread the marinated fish cubes onto the skewers, ensuring they are spaced slightly apart for even cooking.
  7. 7. Grill the skewers for 8-10 minutes, turning occasionally, until the fish is cooked through and has a charred, smoky finish.
  8. 8. Remove the skewers from the grill and garnish with freshly chopped coriander leaves. Serve hot with lemon wedges and your favorite dipping sauce.