Lemon and Garlic Fish Kebabs


Food Picture: 

Preparation Time

10 - 70 minutes

Cooking Time

10 minutes

Equipment

You will need 8 bamboo skewers for this recipe.

Ingredients (serves 4)

  • 1 (about 800g, 3cm thick) firm white fish fillet (such as flathead, ling or barramundi), cut into 3cm cubes
  • 80ml (1/3 cup) extra virgin olive oil
  • 1 tbs finely shredded lemon rind
  • 60ml (1/4 cup) fresh lemon juice
  • 1/4 cup loosely packed coarsely chopped fresh oregano
  • 2 garlic cloves, crushed
  • 1/2 tsp ground cinnamon
  • Salt & freshly ground black pepper
  • Bought tzatziki, to serve, if desired
  • Sliced sourdough bread, toasted, to serve, if desired

Method

  1. Thread the fish pieces onto 8 bamboo skewers. Place in a single layer in a shallow glass or ceramic dish.

  2. Combine the oil, lemon rind, lemon juice, oregano, garlic and cinnamon in a jug. Season with salt and pepper, and whisk with a fork until well combined. Pour over the fish kebabs and turn to evenly coat. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.

  3. Drain fish kebabs and reserve the marinade. Arrange fish kebabs in a single layer on a large, heatproof microwave-safe plate. Place the plate on a microwave-safe rack or upturned dinner plate to elevate. Loosely cover the fish with 2 sheets of damp paper towel and cook for 5 minutes on Medium/500watts/50%. Brush the fish kebabs with reserved marinade. Turn and cook for a further 5 minutes on Medium/500watts/50% or until the fish is just cooked through.

  4. Serve immediately with tzatziki and toasted sourdough, if desired.

    Thanks to http://www.taste.com.au for this delicious recipe!