Fish Kebabs | Bengingi

Ingredients

• For the fish kebabs
• 4 white fish fillets (I used sea bream)
• 3 garlic cloves
• 2 tbsp pistachios
• 2 tbsp breadcrumbs
• 1 tbsp baharat
• 1 tbsp extra virgin olive oil
• 3/4 tbsp salt
• 1/2 serrano chili
• 1/2 bunch of parsley
• 1/2 bunch of cilantro
• 1/4 bunch dill
• Olive oil (to fry the kebabs)
• For the yogurt sauce
• 4 tbsp greek yogurt
• 1 tbsp preserved lemons, paste
• Salt
• for the salad
• 2 cucumbers, diced
• 1 shallot, thinly sliced
• 1 tbsp vinegar (I used Champagne)
• 1 tsp salt
• 1 bunch mint, finely chopped
• 1/2 bunch cilantro, finely chopped
• 1/2 bunch parsley, finely chopped
• 1/2 fresh red hot chili
• 1/2 lemon, chopped
• For serving
• 3 1/2 pita breads, cut in half, charred on direct flame