Grilled Fish Kebabs

25 minutes + 10 minutes Serves 4


  • 1kg firm white fish fillets (e.g. hoki), cut into 2cm chunks
  • 2 courgettes, cut into 2cm chunks
  • 1 red capsicum, cut into 2cm chunks
  • 1 red onion, cut into wedges
  • 8 bamboo skewers
  • 1 cup plain yoghurt
  • 2 Tbsp lemon juice
  • 3 cloves garlic, crushed
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp sweet paprika
  • ½ cup coriander leaves, loosely packed
Buy these ingredients now


1. Thread fish and vegetables, alternating the order, onto skewers.

2. Cook skewers on a heated, oiled BBQ (or grill plate) for about 10 minutes, turning to prevent from burning.

3. Meanwhile combine yoghurt, lemon juice, garlic, and spices in a small bowl.

4. Place skewers on a serving platter, sprinkle with coriander and serve with yoghurt mixture on the side.

Tip: Soak skewers in cold water for 15 minutes before use to prevent them from burning during cooking.


• Energy 1158Kj • Protein 43g • Total Fat 7g • Saturated Fat 3g • Carbohydrates 8g • Sugars 8g • Sodium 163mg

Dietary and nutritional info supplied by NZ Nutrition Foundation