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Fish Kebabs with Lemon and Herb Yoghurt

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Serves: 4

800g / 1 lb 12 oz skinned firm fish fillets, cut into 3cm / 1 1/4 in
80ml / 2 1/2 fl oz lemon juice
80ml / 2 1/2 fl oz olive oil
3 bay leaves
16 whole cherry tomatoes, or 2 firm tomatoes, cut into 8 wedges
2 small red onions, cut into 8 wedges
2 small red or orange peppers, seeded and cut into 8 chunks

For the Lemon and herb yoghurt
200g / 7 oz low-fat Greek-style yoghurt
3 teaspoons lemon juice
pinch paprika
1 tablespoon finely chopped mint
1 tablespoon finely chopped flat-leaf parsley

For the Couscous
400g / 14 oz instant couscous
400ml / 14 fl oz fish or vegetable stock, brought to the boil
1 tablespoon olive oil


Put the fish chunks in a non metallic bowl with the lemon juice, olive oil and bay leaves. Toss to mix, cover and leave to marinate for about 30 minutes in the refrigerator.

To make the lemon and herb yoghurt, put all the ingredients in a small bowl and whisk together. Refrigerate until needed.

On each of 8 metal skewers, or bamboo skewers that have been soaked for 30 minutes, thread 3 or 4 chunks of fish, 1 cherry tomato, 2 pieces of onion and 2 pieces of pepper, alternating between the fish and the various vegetables as you go.

Preheat a barbecue flat plate or griddle pan to high. Brush the kebabs lightly with oil, then cook for 8-1 0 minutes. Baste with the remaining marinade as they cook, and turn every now and then. When ready, the fish should be firm and opaque and the vegetables slightly charred.

Meanwhile, put the couscous into a heatproof bowl, add the stock and oil, cover tightly and leave to sit for 5 minutes or according to the manufacturer's directions. Fluff the grains with a fork. Serve the kebabs on a mound of couscous, accompanied by the yoghurt dressing.

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