Fish kebabs with preserved lemons
Serves: 6
Prep time: 1 hrTotal time: 
Recipe photograph by Kris Kirkham
Fish kebabs with preserved lemons
Recipe by Oded Oren
These kebabs taste so fresh, as they don’t have any binding agents, such as breadcrumbs or egg – they hold together because of the “slapping” technique you use when mixing. Cook them over charcoal for a lovely smokiness, or in a really hot frying pan or griddle
Serves: 6
Prep time: 1 hrTotal time: 
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Nutritional information (per serving (excluding serving suggestions))
Calories
469Kcal
Fat
17gr
Saturates
2gr
Carbs
44gr
Sugars
4gr
Fibre
9gr
Protein
33gr
Salt
2gr
Oded Oren
Oded Oren moved to the UK from Tel Aviv, where he worked as a head chef, back in 2011. After a series of successful restaurant stints, pop-ups and residencies, Oded opened his own restaurant, Oren, in east London in 2019 followed by a deli in 2023, which is located just around the corner
See more of Oded Oren’s recipes
Oded Oren
Oded Oren moved to the UK from Tel Aviv, where he worked as a head chef, back in 2011. After a series of successful restaurant stints, pop-ups and residencies, Oded opened his own restaurant, Oren, in east London in 2019 followed by a deli in 2023, which is located just around the corner
See more of Oded Oren’s recipes
Ingredients
For the kebabs
- 3 x 250g packs hake fillets
- 1 onion, finely chopped
- 60g flat-leaf parsley, leaves finely chopped
- 60g coriander, leaves finely chopped
- 2 preserved lemons, finely chopped (pips removed)
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 tsp sea salt flakes
- 4½ tbsp olive oil, plus extra to serve
- 6 Deli Kitchen Lebanese style flatbreads, grilled
To serve (optional)
- tzatziki
- burnt chilli ‘harissa’
- Inspired to Cook pink pickled onions
Step by step
- Cut the hake fillets into 5mm dice, then combine with the onion, fresh herbs and preserved lemons in your largest mixing bowl. Add the spices, sea salt and 1½ tablespoons of the olive oil. Mix with your hands in a ‘slapping’ movement by grabbing the mixture and slapping it against the inside of the bowl repeatedly until it starts to come together (this will add elasticity to the mixture and give the fish a better texture once cooked). Form into 50g oval-shaped kebabs (you should get about 20), transferring to a lined tray as you go. Cover and chill in the fridge for 2 hours.
- Prepare and light your barbecue (or you can use a griddle or frying pan). Once hot, rub the kebabs all over with the remaining 3 tablespoons of oil and grill for about 2–3 minutes on each side or until the kebabs have firmed up and are cooked through (10-12 minutes total). Arrange on a serving platter and drizzle over some extra olive oil. Serve with grilled flatbreads, along with the tzatziki, burnt chilli harissa and some pink pickled onions, if liked.
