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Spicy fish kebabs

Spicy fish kebabs

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

Ingredients

  • 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

Method

  1. Put all the ingredients other than the rocket and balsamic vinegar, into a bowl. Season and mix until thoroughly coated.

  2. Preheat the grill to high. Thread the fish onto the soaked skewers, alternating with the preserved lemon, onion and courgette.

  3. Grill the skewers for 8 minutes, turning once, until the fish is thoroughly cooked through.

  4. Toss the rocket with a little drizzle of olive oil and the balsamic vinegar, and serve immediately with the kebabs. Delicious with crusty bread.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,489kJ/ 354kcals

Fat

12.5g

Saturated Fat

1.7g

Carbohydrates

30.4g

Sugars

4.9g

Fibre

2.7g

Protein

30g

Salt

1.6g

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