Machli Kabab Tikka (Fish Kebabs)

This recipe is in honor of the opening of our newest restaurant, Amber Dhara on Valencia Street in the Mission District of San Francisco TODAY! ( ๐Ÿ™‚

This recipe is not on our menu nor an ‘Amber’ recipe by any means, but I thought I would post one of my most versatile Indian-style fish kebab recipes for all of you to enjoy on this special day. ๐Ÿ™‚

This is the perfect weeknight meal that you can put for marination in the morning, and come evening, you can grill it on a grill pan, on a BBQ, or even roast it off in the oven! Or if you want to impress your friends, grill this up at your next weekend party! It’s healthy, delicious, and unbelievably easy to put together!

This is a spicy recipe, so if you want to tone down the spice factor, cut out one (or both!) of the green chilis from the marinade!

Last but not least, for my lovely vegetarians out there, try this with TOFU instead of fish, and you will have yourself a delicious tofu kebab! ๐Ÿ™‚ Use firm tofu, make shallow slits in the tofu pieces to allow the marinade to soak in, and follow the same exact directions!

Enjoy ๐Ÿ™‚


1 lb of firm white fish, such as cod, halibut, or sea bass, cubed (make sure the fish is de-boned and fresh!)

1/4 cup of yogurt, plain
2 green chilis, ends cut off but whole
1 inch piece of fresh ginger root, peeled
1 1/2 teaspoon cumin powder
1 1/2 teaspoon turmeric powder
1 teaspoon freshly ground black pepper
1 tablespoon Kosher salt
1 tablespoon extra-virgin olive oil or vegetable oil
Optional: 1 tablespoon melted butter, for basting


Make the marinade by putting all the marinade ingredients in a blender. Pulse/blend until well-incorporated into a liquid marinade.

Place the marinade in a glass bowl with the fish cubes. Cover with plastic wrap and marinate in the refrigerator for 4-8 hours. [Note: make sure the plastic wrap is on tight so that the fish does not send odors into your other foods in your fridge, or use a tupperware set that has a tight closing lid!]

Thread the ingredients onto oiled skewers (metal or wood), and barbecue or grill for about 5-7 minutes until the fish is cooked through. [If you don’t mind a few extra calories, use the melted butter and brush the cubes with butter frequently to prevent the fish from sticking].

Finish by sprinkling with Kosher salt, to taste.

Serve hot with lime or lemon wedges. I highly recommend serving it with hot naan as well and a cucumber salad! ๐Ÿ™‚

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