Spicy fish kebabs

Name: Spicy fish kebabs
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4
Ingredients: 500 g cod loin, cut into 3cm cubes; 2 preserved lemons, halved, flesh removed, skin sliced into 4; ½ red onion, cut into chunks; 1 courgette, cut into chunks; 2 tbsp harissa paste; 3 garlic cloves, crushed; 2 tbsp extra virgin olive oil, plus extra to drizzle; 150 g rocket; 1 tbsp balsamic vinegar

These fish kebabs are the perfect summer barbecue addition. They offer a quick and easy alternative to traditional chicken or lamb kebabs, so they're perfect for pescatarians. Delightfully fresh and packed with flavour!

4.5 out of 5 stars(2) Rate this recipe

Low fat1 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook8 mins
Total time23 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

500g cod loin, cut into 3cm cubes
2 preserved lemons, halved, flesh removed, skin sliced into 4
½ red onion, cut into chunks
1 courgette, cut into chunks
2 tbsp harissa paste
3 garlic cloves, crushed
2 tbsp extra virgin olive oil, plus extra to drizzle
150g rocket
1 tbsp balsamic vinegar

YOU WILL ALSO NEED

4 thick slices crusty bread
8 wooden skewers, soaked in cold water

Put all the ingredients other than the rocket and balsamic vinegar, into a bowl. Season and mix until thoroughly coated.
Preheat the grill to high. Thread the fish onto the soaked skewers, alternating with the preserved lemon, onion and courgette.
Grill the skewers for 8 minutes, turning once, until the fish is thoroughly cooked through.
Toss the rocket with a little drizzle of olive oil and the balsamic vinegar, and serve immediately with the kebabs. Delicious with crusty bread.

Typical values per serving when made using specific products in recipe