Fish skewers with labne & chilli tomato salad

Everything tastes better on a stick!

  • 30 mins cooking
  • Serves 4
  • Print
Fragrant spiced fish skewers go perfectly with fresh chilli and tomato salad and creamy labne.


  • 400 grams firm white fish fillets, cut into 2.5cm (1-inch) pieces
  • 1 tablespoon garlic oil
  • ½ teaspoon sumac
  • 280 grams labne
  • 2 tablespoons roasted flaked almonds
Chilli tomato salad
  • 400 grams mixed baby heirloom tomatoes, chopped coarsely
  • 1 tablespoon thinly sliced preserved lemon rind
  • 1 fresh long red chilli, seeded, sliced thinly
  • 1 cup fresh flat-leaf parsley leaves
  • ½ cup fresh mint leaves
  • 2 tablespoons red wine vinegar
  • 1 tablespoon garlic oil


  • 1
    Place fish and oil in a medium bowl; toss to coat. Thread fish onto four skewers; season.
  • 2
    Heat a large non-stick frying pan over high heat; cook fish for 3 minutes each side or until just cooked through. Sprinkle with sumac.
  • 3
    Meanwhile, make chilli tomato salad. Place ingredients in a large bowl; toss gently to combine. Season to taste.
  • 4
    Serve fish on salad with labne; top with almonds.


We used blue eye trevella in this recipe but you can use any firm white fish you prefer. Preserved lemon is available at delicatessens and some supermarkets. Remove and discard the flesh, rinse the rind, then use it as the recipe directs. You could use 2 teaspoons finely grated lemon rind instead.

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