fish

the best marinated fish kebabs

method

Serves 6-8
If you’re cooking for a load of friends, or for a party, these kebabs will do the trick. They are so easy to make and damn tasty. Marinated in a blend of spices, they can be grilled, chargrilled or cooked on the barbie. Make sure you check out my recipes for chicken and lamb kebabs as well – also listed below!

Fish
Makes 6–8 kebabs

• 500g/1lb 2oz monkfish tail (or cod or haddock), trimmed of all skin and bone and cut into 2.5cm/1 inch cubes
• 6–8 skewers or sticks of fresh rosemary, lower leaves removed, tips kept on
• 255g/9oz boiled new potatoes, halved

for the marinade
• 2 thumb-sized pieces of fresh ginger, thinly sliced
• juice and zest of 1 lemon
• 1 teaspoon turmeric
• 2 cloves of garlic
• 2 dried chillies, crumbled
• 1 handful of fresh mint
• 4 tablespoons natural yoghurt

Put all the marinade ingredients except the yogurt into a food processor and blitz until smooth. Stir in the yoghurt. Using the skewers or rosemary sticks, skewer the fish alternately with the new potatoes. Drizzle with the marinade and grill for 2 minutes each side.

Chicken
Makes 6–8 kebabs

• 500g/1lb 2oz free-range boneless chicken breasts
• 4 courgettes, sliced very thinly lengthways
• 6–8 skewers or sticks of fresh rosemary, lower leaves removed, tips kept on

for the marinade
• 1 handful of fresh coriander
• 1 handful of fresh mint
• 3 cloves of garlic
• 6 spring onions
• 1 red chili
• zest and juice of 1 lemon
• sea salt and freshly ground black pepper
• olive oil

Cut the chicken into 2.5cm/1 inch cubes and place in a bowl. Blanch the courgette strips in salted boiling water for 30 seconds then drain and allow to cool. Blitz all the marinade ingredients (except the olive oil) in a food processor, then loosen to a paste with a little olive oil. Add the marinade to the chicken pieces and mix well. Allow to sit for up to an hour. Then weave the courgette strips in between the chicken pieces on the rosemary sticks or skewers. Grill for around 5 minutes, turning regularly, until cooked. Feel free to cut a piece open to check if they're done.

Lamb
Makes 6–8 kebabs

• 500g/1lb 2oz lamb, trimmed and cut into 2.5cm/1 inch cubes
• 6–8 skewers or sticks of fresh rosemary, lower leaves removed, tips kept on
• 2 red onions, peeled and quartered
• 2 red peppers, deseeded and cut into 2.5cm/1 inch pieces

for the marinade
• 1 tablespoon smoked paprika
• 2 cloves
• ½ teaspoon cumin seeds
• 2 teaspoons coriander seeds
• sea salt and freshly ground black pepper
• olive oil

First bash up all the spices in a pestle and mortar until fine, then mix with the oil to make a thick marinade paste. Put the lamb pieces into a bowl and cover with the marinade. Let them sit there for half an hour to an hour. Then, using the rosemary sticks or skewers, spike each piece of meat alternately with red onion and peppers. Grill for around 5 minutes, turning regularly, to give you nicely charred meat on the outside with juicy pink on the inside. Allow to rest for a few minutes – that is, if you can stop yourself eating them straight away!

• from Jamie's Kitchen

ingredients

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tried this recipe or a similar one? share your tips...

1. by ursula on Fri 05 Aug 2011 @ 14:17

Jamie! In this time's of total disgrace you are indeed my hero. One more way to make it simple and delicious, thank you so much! Ursula

2. by VanGala on Thu 23 Jun 2011 @ 22:41

how will red snapper do instead of cod,monk fish and haddock? these recipes sound good.thanks for sharin.<br />

3. by chikitarosemarie on Wed 12 Aug 2009 @ 12:55

hi, i'm so interested with this recipe. i'd love to try making this for a bbq party in my house.. and can you give me recommendation on what kind of fish i should use, for monkfish, cod, and haddock are a bit rare here :(

thx soo much!

-cheers

4. by ryk , on Tue 16 Jun 2009 @ 05:08

ninja bread with but cheese

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