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Servings: Makes six 7-inch skewers

Ready time: 10 to 15 minutes


4 cloves garlic

2 tbsp ginger

2 tsp tamarind paste

4 tbsp olive oil

1 tsp black pepper, freshly ground

2 lemons, zested and juiced

½ tsp salt

3 tsp harissa

2 tbsp cilantro

10 tiger shrimp

3 squid, cleaned

½ lb boneless, skinless salmon

½ lb cod fillets

6 large wooden or metal skewers


If using wooden skewers, soak them in a water bath for 10 to 15 minutes prior to grilling.

To make the marinade, place the first 9 ingredients in a small food processor. Blend until completely combined. Measure out half the marinade into a medium-sized bowl.

Clean and remove skins from the tiger shrimp. Slice squid into 1-inch rounds. Cut salmon and cod into 1-inch chunks. Place all the fish in the bowl containing half the marinade. Gently toss fish in it until evenly coated. Cover and refrigerate for 2 to 3 hours.

To grill the fish, heat barbecue to 475 degrees. Remove fish from refrigerator and thread the kabobs, using a cod chunk first, followed by shrimp, squid and salmon. Repeat until the skewer is full, then thread the rest of them.

Barbecue skewers for 10 to 15 minutes. Fish should be flaky when done. Gently rotate skewers 2 to three times, basting with the remaining half of the marinade as you go. Remove from heat and serve hot.

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