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Spiced blue-eye kebabs
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Prep Time:
50 minutes
Cook Time:
5 minutes
Total Time:
55 minutes
Ingredients:
  • 1 lemon, rind grated, juiced
  • 40.00 ml mint leaves, chopped
  • 1/2 tsp ground coriander
  • 1.25 gm ground cumin
  • 82.50 ml natural yoghurt
  • 600g blue-eye fish, cubed
  • 1 zucchini, cut into 16 rounds
  • 1 yellow capsicum, cubed
  • 8 egg tomatoes
  • olive oil cooking spray
  • lemon wedges, to serve
  • cooked couscous, to serve
Instructions:
  • Soak bamboo skewers in warm water for 15 minutes to ensure they grill perfectly. Drain well before using.
  • In a bowl, mix together garlic, lemon zest, lemon juice, fresh mint, ground cumin, ground coriander, plain yoghurt, and fresh fish. Cover and chill in the refrigerator for 30 minutes.
  • Thread the fish and vegetables onto skewers.
  • Preheat the barbecue plate on medium-high and give it a quick spray with oil. Cook the kebabs for 2 to 3 minutes on each side. Serve with lemon wedges and couscous.

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