“Let’s have hamour again for dinner this evening. I love this fish! Let’s order fried hamour!” My daughter seemed to have read my mind as we sat down in the Al-Areesh Restaurant in Dubai’s Heritage Village planning to order our meal. The night before at the Fetafeet Restaurant overlooking the famous Dubai Creek crowded with dhows moving cargo and people between the two sides of the creek and beyond, we had enjoyed tasty grilled hamour, or grouper, the most favored fish in that part of the world. If the hamour is fresh, this dish is divine. These kebabs are typically served with lemon slices and Saudi-Style White Rice (page 28) or French fries. For a more complete meal, serve with Creamy Garlic Sauce and Tabbouleh.
Serves 4
PREP TIME: 25 minutes
MARINATING TIME: 1 hour
COOKING TIME: from 6 to 12 minutes
INGREDIENTS
- 2 tablespoons freshly squeezed lemon juice
- 4 cloves garlic, crushed to a paste
- 1 teaspoon salt
- 2 teaspoons Arabian Gulf Spice Mix (Baharat)
- 2 lbs (1kg) grouper (hamour) fillet or steak, cut into 1-in (2.5-cm) cubes (substitute swordfish, salmon, kingfish or halibut)
INSTRUCTIONS
- Combine the lemon juice with the garlic, salt and Arabian Gulf Spice Mix in a medium bowl. Add the fish cubes and gently turn the fish in the mixture to coat evenly. Let marinate in the refrigerator for 1 hour.
- Preheat a grill to medium heat. Place the fish cubes on skewers and barbecue them directly over the heat, turning them a few times. The fish is done when it begins to brown nicely and flakes with a fork, about 6 to 9 minutes. Alternatively, turn the broiler to high and set the oven rack in the middle position. Place the skewers on a sheet pan or broiler pan and broil in the oven until done, about 10 to 12 minutes.
