I made first made these this Christmas and have since made them twice already. The idea was to have a BBQ on Christmas day, so we made these, BBQ chicken skewers, satay chicken skewers, marinated prawns, calamari, Thai chicken balls and salads galore (all cooked on BBQ throughout the day to keep us going and sponge up the booze). These were in fact the favourite dish and to be honest, the most simple too. I’ll use this recipe frequently, as a starter, dinner or ‘bring along BBQ dish’. I grilled these particular kebabs, which worked well but using the BBQ will give you the best results. I make them with plain or jasmine rice (if anyone knows where to buy jasmine flowers, please let me know!) and a salad of tomato, cucumber and red onion with sherry vinegar and olive oil dressing. A tip I love is adding sherry vinegar to olive oil, whisking it or shaking it in a jar and ending up with a zingy cloudy vinaigrette. Ingredients makes 4 skewers
- 500g chunky, strong, fish (I used half salmon and half white fish, like rockling) removed of skin and any bones. In the UK monkfish tail, cod or haddock would all work well.
- 4 tbsp natural yoghurt
- 4cm piece of ginger, peeled and roughly chopped
- 1 tsp turmeric
- 2 dried chillIes, roughly chopped
- 3 garlic cloves
- Zest and juice of 1 lemon
- 1 handful of fresh mint, plus a little extra to sreve
- 1 lime – to serve
Method Cut your fish into bite size chunks (void of any skin or bone), season and gently rub into the fish. Put all ingredients (apart from fish and yoghurt) into a food processor and blend until smooth. If you don’t have a processor, just chop the ginger, mint and chillies finely, mince the garlic and stir together well. Mix in the yoghurt and then the fish. Thread fish onto skewers (try and alternate salmon and white fish) then top with any leftover marinade and grill over a medium-high heat for about 3 minutes on each side. Serve with more fresh mint and lime.