Fish Kebabs

The best marinated fish kebabs

Perfect for summer barbies

Fish Kebabs

15 mins

Super easy

serves 6

nutrition per serving

102

Calories


1.3g

Fat


0.5g

Saturates


1.6g

Sugars


0.09g

Salt


14.8g

Protein


8.8g

Carbs


0.5g

Fibre


of an adult’s reference intake


Recipe From

Jamie's Kitchen

Jamie's Kitchen

Ingredients

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

Method

This easy fish kebab marinade is fresh, herby and creamy – a great combo with the spuds too

  1. 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!
  2. Put all the marinade ingredients except the yoghurt 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.

Tags