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Lemon & garlic fish kebabs recipe

Lemon & garlic fish kebabs

0:10 Prep | 0:10 Cook | 4 Servings | Capable cooks

These fish kebabs are made in the microwave for an extra speedy meal.


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 tablespoon 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 teaspoon ground cinnamon
Salt & freshly ground black pepper
Bought tzatziki, to serve, if desired
Sliced sourdough bread, toasted, to serve, if desired

You will need 8 bamboo skewers for this recipe.


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

Step 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.

Step 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.

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

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