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Fish Kebabs with Yogurt Sauce

Fish Kebabs with Yogurt Sauce

This dish has a lot of influence from our Afro-Antillean cuisine, developed by workers brought from the Caribbean Islands to work in the construction of the Panama Canal in the early 20th Century.  

Note: This recipe combines dairy with fish. If it is not your custom to eat dairy and fish, omit the Yogurt Sauce, or substitute the Greek yogurt with a non-dairy parve yogurt.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


Fish Kebabs

  • 1½ lb ground fish (cod, sea bass, mahi-mahi, the fish of your choice)
  • 2 tablespoons ginger root, finely chopped
  • 3 tablespoons cilantro, finely chopped
  • 1 egg, beaten
  • 4 tablespoons potato starch
  • 1 teaspoon lemon juice
  • Pinch of cayenne pepper
  • Salt to taste
  • 3 tablespoons vegetable oil

Yogurt Sauce

  • 1 cup Greek yogurt
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 teaspoon curry powder
  • Salt and pepper to taste


1. Mix well the first 8 ingredients in a bowl. Shape the kebabs with your hands. 

2. Heat the vegetable oil in a large pan. When the oil is hot, fry the kebabs with the lid on top. Cook until golden on both sides. Take them out of the pan onto a serving plate layered with paper towels.

3. Mix the Yogurt Sauce ingredients and serve with the kebabs.