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Persian Kebabs with Salmon or Tuna

Serve with rice with sliced almonds and a mixed greens salad with peeled cucumbers, tomatoes, fresh chopped dill and a light vinaigrette. Adapted from The Legendary Cuisine of Persia by Margaret Shaida (Interlink).
Yield: Serves 6
Total Time: 1 hr 20 min
Prep: 15 min
Cook: 5 min
Additional: 1 hr
Ingredients
2 medium yellow onions
1 cup plus 2 tablespoons lemon juice
½ teaspoon organic turmeric
½ teaspoon dried organic rosemary
1 ½ tablespoons tomato paste
Organic black pepper, to taste
Preparation
1.  Place the fish in a non-reactive mixing bowl. Grate the peeled onions over the fish. Add 1 cup lemon juice, turmeric and pepper to taste; set aside to marinate for 1 hour. If using bamboo skewers, soak them in water.
2.  Make the basting sauce: Mix 2 tablespoons lemon juice, oil and tomato paste in a small pan. Bring just to a boil and set aside.
3.  Thread the fish cubes onto thin skewers. Cook over hot coals or under a broiler, about 5 inches from heat source, turning once and basting a few times, until just cooked through, 4 to 5 minutes.
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