Spiced fish kebabs with mint and coriander chutney

Spiced seafood kebabs are great for summer afternoon bbqs at home or the bach.  Ideally use a firmer fish which will hold together well on the skewers.

Serves 4 /  Chef: Paulie Hooton

 400gm Swordfish and Tuna

½ tsp chilli powder

½ tsp ground coriander

½ tsp garam masala

½ tsp turmeric

Salt / Black pepper

1 lemon, wedged for garnish

Lupi Extra Virgin Olive Oil

4 skewers soaked in water

Chutney

1 cup mint picked

1 cup coriander picked

1 clove garlic minced

1 tsp pickled Jalapeño

4 tbsp yoghurt natural

1 tbsp lemon juice

½ cucumber diced

¼ cup water (if required)

Method:

  1. Mix all ground spices together.
  2. Wash the fish and pat dry. Slice through the middle of the fish and cube into inch pieces. Gently toss in ground spices.
  3. Heat a bbq to a medium heat.
  4. Chop the coriander and mint. In a wet spice grinder or food processor combine all the chutney ingredients except the yoghurt, lemon juice and diced cucumber, which is mixed through just before serving.  Add a little more water if required.
  5. Arrange the fish on skewers alternating each fish and grill on medium heat for about 4-6 minutes on each side.
  6. Serve hot with chutney and a wedge of lemon.
  7. Can also use prawn cutlets, king prawns, any firm fish fillets and/or a variety of vegetables eg: capscium, courgette, onions.

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