Kabab Samak (Fish Kababs)

Ingredients:
2 pounds - firm-fleshed fish steaks or fillets, skin removed and cubed
¼ cup - extra virgin olive oil
3 - medium-size onions, 1 very finely chopped and 2 quartered and layers separated
2 tsp - freshly ground cumin seeds
eight 10-inch-long wooden skewers
1 - green bell pepper, seeded and cut into 20 to 24 square pieces
18 - bay leaves, soaked in tepid water to cover for 30 minutes (no need to soak if using fresh)
juice from ½ lemon
freshly ground black pepper to taste
salt to taste
To Garnish:
lemon wedges
chopped fresh parsley leaves

Method:
Whisk together the lemon juice, olive oil, 1 chopped onion, cumin, salt and pepper in a large ceramic or glass baking dish and marinate the fish cubes for 4 to 6 hours, covered, in the refrigerator, turning occasionally.
Skewer the fish, putting a piece of quartered onion and a piece of green pepper between the pieces of fish and using 2 to 3 bay leaves per skewer.
Continue in this manner until all the ingredients are skewered.
Prepare a charcoal fire or preheat a gas grill on high for 20 minutes.
Grill the skewered fish for 10 to 12 minutes brushing with the marinade and turning once.
Serve garnished with lemon wedges and parsley.