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

Grilled fish kebabs

Serves 4

Makes 8 Item

Prep

25M

Cook

10M

Total

35M

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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

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Ingredients

Method

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