| 1 | This is a very colorful and tasty arrangement of marinated and then skewered and grilled vegetables and fish. |
| 2 | The marinade, called chermoulla, is a blend of fragrant seasonings, oil, and lemon juice. |
| 3 | In this version i"ve suggested my favorite vegetables for kebabs. |
| 4 | You should choose your own favorites; some other good choices are eggplants, mushrooms, and onions. |
| 5 | Special equipment: skewers (if you are using bamboo skewers, soak them in water for ?hr. |
| 6 | And fill them out to the ends so the skewers won"t burn) combine the ingredients for the chermoulla. |
| 7 | Cut the fish into 1-inch cubes. |
| 8 | Similarily, cut the vegetables into 1-inch cubes. |
| 9 | Place the fish and vegetables in the chermoulla and marinate, refrigerated, for 2 hours. |
| 10 | When you are ready to assemble the kebab, soften the bay leaves in boiling water for several minutes. |
| 11 | Alternate the tomatoes, peppers, yellow squash, and fish on skewers. |
| 12 | Place a bay leaf occasionally on the skewers next to the fish. |
| 13 | Reserve the chermoulla. |
| 14 | Cover the broiler pan with foil and plkace the kebabs on it about an inch apart. |
| 15 | Broil for 15 to 20 minutes, basting with the reserved chermoulla, and turning frequently to cook evenly. |
| 16 | Serve on rice or in pita bread and garnish with lemon wedges and sprigs of mint |
