Fish and pepper kebabs

Recipe from: 1/1/2001 12:00:00 AM
Ingredients 10
Servings 6
Time 20 minutes

Ingredients

  • 300
    g
    fresh fish fillets, cubed
  • 2
    red peppers, cubed
  • lemon wedges, to serve
  • HARISSA PASTE
  • 25
    g
    dried red chillies
  • 2
    cloves garlic
  • 10
    ml
    salt
  • 25
    ml
    coriander seeds
  • 15
    ml
    cumin seeds
  • 80
    ml
    olive oil
 

Method

6 minutes
 
1. HARISSA PASTE: Soak chillies in warm water until soft. Drain and blend in a processor along with the garlic, salt, seeds and olive oil. Blend until smooth. 2. Thread fish and pepper cubes onto wooden skewers and brush with harissa paste. 3. Place on a greased baking tray and grill under a hot grill for about three minutes on each side, or grill over the coals on a fire. Squeeze a little lemon juice over the kebabs, then set aside to cool. Serve with extra lemon wedges.
 

Read more on: fish/seafood  |  grill
 

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