Recipe

Grilled fish kebabs

  • 25 mins preparation
  • 10 mins cooking
  • Serves 4, Makes 8 Item
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grilled fish kebabs

Ingredients

Grilled fish kebabs
  • 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

Grilled fish kebabs
  • 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.

Notes

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.

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