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Stuffed Tinkerbell Peppers with Fish Kebabs on Greek Yogurt & Tahini

Seafood Mains, Stuffed Vegetables, Greek Mediterranean Style, Homemade Breads

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Stuffed Tinkerbell Peppers with Fish Kebabs on Greek Yogurt & Tahini

Seafood Mains, Stuffed Vegetables, Greek Mediterranean Style, Homemade Breads

PREP time 30 min
Cook time 20 min
TOTAL time 50 min
Yield 4–6 Servings
Difficulty Medium

Ingredients

  • Fish Kebab: 400g sea bream fillets (chopped 1/2 cm, not ground - can use sea bass, barramundi, or mullet), chopped cilantro, 4 green onion stalks, 1 chopped chili, 3 minced garlic cloves, salt and black pepper to taste, 2 tbsp olive oil, Tinkerbell / Shusha peppers (halved and cleaned).

  • Spelt Yogurt Pitas (6 medium): 2 cups spelt flour, 1 tsp baking powder, 1/2 tsp salt, 3/4 cup goat yogurt (7% or protein-rich), 2 tbsp olive oil, a little water as needed.

  • Tahini-Yogurt Sauce: 1/2 cup quality raw tahini, 1/2 cup thick goat yogurt, juice of a small lemon, 1 minced garlic clove (optional), sea salt and black pepper, sumac, 2–4 tbsp cold water.

Method

  1. 01

    Mix Fish Kebabs: Combine chopped fish, herbs, spices, and olive oil. Pack tightly into the halved Tinkerbell peppers.
  2. 02

    Make Pitas: Mix dry pita ingredients with yogurt and oil. Knead, rest for 20 minutes, divide into 6 balls, roll out, and cook on a dry hot pan until golden.
  3. 03

    Prepare Sauce: Whisk tahini, yogurt, lemon juice, garlic, seasonings, and cold water until smooth.
  4. 04

    Cook and Serve: Cook the stuffed peppers until the fish is done. Serve hot over the fresh yogurt-tahini sauce alongside the warm spelt pitas.

Step by step

Clear process images displayed in the same order as the method.

Present the juicy fish kebabs stuffed tightly inside sweet Tinkerbell peppers, served over Greek yogurt-tahini sauce and paired with homemade spelt pita bread, looking like a million bucks with zero effort. 1
Showcase the Stuffed Peppers Platter:

Present the juicy fish kebabs stuffed tightly inside sweet Tinkerbell peppers, served over Greek yogurt-tahini sauce and paired with homemade spelt pita bread, looking like a million bucks with zero effort.

Finely chop the sea bream fillets (or preferred fish) to about 1/2 cm, and mix thoroughly with chopped cilantro, green onions, chili, garlic, olive oil, salt, and pepper. 2
Prepare the Fish Kebab Mixture:

Finely chop the sea bream fillets (or preferred fish) to about 1/2 cm, and mix thoroughly with chopped cilantro, green onions, chili, garlic, olive oil, salt, and pepper.

Cut the Tinkerbell or Shusha peppers in half, clean them, and pack the fish kebab mixture tightly inside each pepper half so it stays secure. 3
Stuff the Tinkerbell Peppers:

Cut the Tinkerbell or Shusha peppers in half, clean them, and pack the fish kebab mixture tightly inside each pepper half so it stays secure.

Combine spelt flour, baking powder, salt, goat yogurt, olive oil, and a little water as needed to form a soft, smooth, non-sticky dough. Rest for 20 minutes. 4
Make the Spelt Pita Dough:

Combine spelt flour, baking powder, salt, goat yogurt, olive oil, and a little water as needed to form a soft, smooth, non-sticky dough. Rest for 20 minutes.

Divide the dough into 6 balls, roll out each into about 1/2 cm thickness, and cook on a dry heavy pan for 1–2 minutes per side until puffed and golden. 5
Cook the Yogurt Pitas:

Divide the dough into 6 balls, roll out each into about 1/2 cm thickness, and cook on a dry heavy pan for 1–2 minutes per side until puffed and golden.

Whisk together raw tahini, goat yogurt, lemon juice, garlic, salt, pepper, and cold water until smooth. Serve the stuffed peppers hot over the fresh yogurt-tahini sauce and warm pitas. 6
Prepare Sauce and Serve.

Whisk together raw tahini, goat yogurt, lemon juice, garlic, salt, pepper, and cold water until smooth. Serve the stuffed peppers hot over the fresh yogurt-tahini sauce and warm pitas.

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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