Name: Herby fish kebabs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 servings
Cuisine: Cooking Method
Ingredients: 1.25 kg fish firm white fillets, cubed; 4.00 lemon slices; 1.00 red pepper deseeded and cubed; 80.00 ml fresh chillies 573; 3.00 garlic cloves, crushed; 2.00 lemon juice only; 5.00 ml soy sauce; 10.00 ml lemon zest only; 45.00 ml fresh oregano chopped; 50.00 ml fresh parsley chopped; 50.00 ml lemon zest only; 2.00 garlic cloves, chopped

Recipe Disclaimer

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Ingredients (12)

1.25 kg	fish — firm white fillets, cubed
4.00	lemon — slices
1.00	red pepper — deseeded and cubed

FOR THE MARINADE:

80.00 ml	fresh chillies — 573
3.00	garlic — cloves, crushed
2.00	lemon — juice only
5.00 ml	soy sauce
10.00 ml	lemon — zest only
45.00 ml	fresh oregano — chopped

For the herb sauce:

50.00 ml	fresh parsley — chopped
50.00 ml	lemon — zest only
2.00	garlic — cloves, chopped

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Method:

Make the kebabs by threading the fish cubes, lemon quarters and red pepper cubes onto skewers and place in a large, shallow dish.

Mix the marinade ingredients together and pour over the kebabs. Cover and refrigerate for at least 30 minutes, turning kebabs occasionally.

Place kebabs in a preheated 180 °C oven for 10 minutes, until the fish flakes when tested with a fork. Turn kebabs and baste frequently during cooking.

To prevent the kebab sticks from burning, soak them in water for at least 30 minuts before cooking and cover the ends of the sticks with foil during cooking to prevent them from browning.

To serve, sprinkle kebabs with parsley, lemon zest and garlic. Serve hot or cold with lemon and lime wedges.