Fish Kebabs in a yoghurt marinade.
These Fish kebabs are very light on the waist. A low fat yoghurt and leaving out the starch will make this a perfect low fat low carb meal. You could use any white fish. The firmer the fish the easier it is to put on the skewer and it does not fall apart as easily. We used Hake for this recipe, however Kingklip fish would have been our first choice. The recipe does not use too much salt, as it will draw too much water into the yoghurt, salt on the table will be essential for this dish as it can be a little bland without it. The turmeric in the marinade is just for the colour so it can easily be left out of the Fish Kebab recipe.
Fish Kebabs + Yoghurt
Ingredients
- 750 g white fish fillet
- 1 onion
- 1 red pepper
- 300 g basmati rice optional - to serve
- 125 g frozen peas optional - to serve
- 1 lemon
- 8 Bamboo skewers
Marinade
- 2 tbsp lemon juice
- 2 tbsp plain yoghurt
- 1 tbsp crushed garlic
- 1 tbsp fresh ginger crushed
- 1 tsp green chilli finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric optional
- 1/4 tsp salt
Instructions
- Make the marinade: Combine all marinade ingredients together. Cube the fish with a sharp knife and fold through the marinade. Refrigerate for 30 minutes.
- Prepare rice according to packaging instructions. 5 minutes before the rice is ready, add the frozen peas and gently mix through. Steam for 5 minutes with the rice.
- Meanwhile: Soak the skewers in water. Cut the onion into wedges. Cut the red pepper into squares.
- After the fish has marinaded for 30 minutes. Thread the skewers: Onion, red pepper, fish, onion red pepper, fish.... untill all the fish is finished.
- Serve the Kebabs with prepared rice or with a salad or steamed veg.
Notes
Can serve with a cucumber salad.
Tried this recipe?Let us know how it was!
