Name: Grilled fish kebabs
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 1 kilogram white fish fillets; 2 medium zucchini (240g), cut into chunks; 1 medium red capsicum (200g), cut into chunks; 1 medium red onion (170g), cut into wedges; 8 bamboo skewers (see notes); 1 cup (250g) plain yoghurt; 2 tablespoon lemon juice; 3 clove garlic, crushed; 2 teaspoon ground cumin; 2 teaspoon ground coriander; 1 teaspoon sweet paprika; 1/2 cup fresh coriander leaves, loosely packed

Ingredients

1 kilogram white fish fillets

2 medium zucchini (240g), cut into chunks

1 medium red capsicum (200g), cut into chunks

1 medium red onion (170g), cut into wedges

8 bamboo skewers (see notes)

1 cup (250g) plain yoghurt

2 tablespoon lemon juice

3 clove garlic, crushed

2 teaspoon ground cumin

2 teaspoon ground coriander

1 teaspoon sweet paprika

1/2 cup fresh coriander leaves, loosely packed

Method

1.Cut fish into similar-sized chunks. Thread fish and vegetables, alternating the order, onto skewers.

2.Cook skewers on a heated, oiled grill plate (or grill or barbecue) for about 10 minutes.

3.Meanwhile, combine yoghurt, juice, garlic and spices in a small bowl.

4.Serve skewers topped with yoghurt mixture; sprinkle with coriander.

We used thick-cut ling fillets in this recipe. Soak skewers in cold water for at least an hour before using, to prevent scorching during cooking.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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