Fenugreek and tamarind fish skewers

Cuisine from the Persian Gulf and Arabian Peninsula is full of exotic influences. Trade between Arabs and Indians resulted in ingredients like turmeric, fenugreek, tamarind and coriander finding their way into the local fare. This kebab is inspired by the melting pot that is modern Emirati cuisine. Fenugreek leaves, available dried and frozen from Indian supermarkets, possess a slightly bitter taste and contain helpful medicinal properties. Use any firm, oily fish you like here; mackerel, swordfish or kingfish would work brilliantly.