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Tikka swordfish skewers with feta rice
Tikka swordfish skewers with feta rice
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Prep Time:
50 minutes
Cook Time:
25 minutes
Total Time:
75 minutes
Elevate your fish dinner with vibrant tandoori spices.
Ingredients:
  • 650g swordfish steak, skin removed, cut into 3cm cubes
  • 49.60 gm tandoori paste
  • 3cm piece ginger, peeled, grated
  • 125.00 ml plain yoghurt (thick)
  • 1/2 lemon, juiced
  • 57.50 gm vegetable oil
  • 1 brown onion, finely chopped
  • 300.00 gm basmati rice, rinsed
  • 765.00 gm chicken style liquid stock
  • 1 bay leaf
  • 150g feta cheese, crumbled
  • 62.50 ml coriander leaves
Instructions:
  • Skewer the fish pieces and arrange them in a shallow ceramic dish.
  • In a bowl, mix tandoori paste, garlic, ginger, yoghurt, 1 tablespoon lemon juice, 1 tablespoon oil, and salt. Brush the fish skewers with the tandoori mixture, cover, and refrigerate for 30 minutes.
  • In a large saucepan over medium heat, heat 1 tablespoon of oil until shimmering. Add the onion and sauté for 2 to 3 minutes until soft. Stir in the rice and cook for 1 minute, stirring constantly.
  • Add the stock and bay leaf, then bring the mixture to a boil. Lower the heat and simmer with the lid on for 10 to 15 minutes, or until the rice is tender and has soaked up the stock. Remove from heat, let it stand covered for 5 minutes, and then discard the bay leaf.
  • Preheat the barbecue plate on medium-high heat and brush it with the remaining oil. Grill the skewers, flipping occasionally, for 4 to 5 minutes or until the fish is just cooked. Then, transfer the skewers to a plate, cover, and let them rest for 5 minutes before serving.
  • Serve the rice in bowls topped with skewers, feta, and coriander.

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