Moroccan Fish Skewers / Kebabs

• 1 12 lbs firm white fish fillets (porgy, monkfish, cod, etc)
• 12 onion, grated
• 1 garlic clove, peeled & finely chopped
• 3 -4 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 tablespoons fresh cilantro, finely chopped
• 3 tablespoons fresh Italian parsley, finely chopped
• 12 teaspoon paprika
• 14 teaspoon turmeric
• 14 teaspoon powdered saffron
• 14 teaspoon cayenne pepper
• 14 teaspoon salt

1. Cut the fish into 1 inch cubes.
2. Combine all the other ingredients then carefully mix in with the fish.
3. Cover & let marinate in the refrigerator for at least 2 hours.
4. Place the fish cubes on metal skewers & cook on the grill.
5. Turn the skewers often so the fish does not burn.
6. It is done once all the sides are lightly browned.
7. Serve with harissa or hot red pepper sauce and thick bread.

white fish, onion, garlic, lemon juice, fresh cilantro, fresh italian parsley, paprika, turmeric, powdered saffron, cayenne pepper, salt

Taken from www.food.com/recipe/moroccan-fish-skewers-kebabs-318079 (may not work)