Cut the fish into 2 cm cubes in a deep dish, season them with salt, pepper and a teaspoon of caraway seeds. Sprinkle with the lemon juice, place in the fridge and leave to marinate for 1 hour, stirring regularly.
Turn on the broiler. Place the peppers on the baking sheet and grill them on all sides, until the skin blackens slightly and blisters. Remove them from the oven and let cool in a plastic bag.
Remove the skin from the peppers, cut them in half, remove the peduncle, seeds and partitions, then cut each half-pepper lengthwise into strips 2 cm wide. Roll the strips of red and yellow pepper on themselves and set aside.
Cut the slices of ham in half, also lengthwise, then roll these strips on themselves. Wash the cucumber, cut the ends and cut it into fairly thin slices.
Pour the yogurts into a bowl, add a teaspoon of olive oil and one of vinegar, salt, pepper, mix, keep cool.
Remove the fish pieces from the marinade. Thread them onto small wooden skewers, alternating them with rolls of raw ham and pepper. Sprinkle the skewers with the rest of the caraway seeds.
Serve them with cucumber slices and fresh mint leaves; yogurt sauce on the side.
You can replace the yoghurts with 20 cl of heavy cream, salted and added with a mixture of fine herbs.
