Green Chilli Fish Kebabs

Green Chilli Fish Kebabs
Nutrition Information
  • Serves: 4
  • Calories: 412
  • Fat: 14g
  • Sodium: 1098g
  • Fiber: 11g
  • Protein: 41g
  • Cholesterol: 103g
  • 350 g Fish Fillets, White, skinned
  • 250 g Salmon Fillet
  • 3 Long Chili, seeds removed and finely chopped
  • 4 Spring Onion, finely chopped
  • 2 Tbs Coriander Leaf, finely chopped
  • 1 Tbs Mint Leaves, chopped
  • 2 tsp Ginger, finely grated
  • 2 Cloves Garlic, crushed
  • 1 Whole Lime Juice, also zest
  • 1 Tbs Fennel Seeds
  • 1 Tbs Coriander Seeds
  • 1 tsp Black Peppercorns
  • Dipping Sauce
  • 250 ml Greek Yogurt
  • 1 Small Cucumber, grated or finely chopped
  • 3 Tbs Mint Leaves, chopped roughly
  1. Soak 12 skewers in warm water for 20 minutes
  2. Remove any bones from fish, roughly chop, then whiz in a food processor until minced.
  3. Mix well with chillies, spring onions. coriander, mint, ginger, garlic, lime zest and juice
  4. Heat fennel seeds, coriander seeds and peppercorns in a frying pan over a medium heat for 2-3 minutes or until fragrant. Grind in a spice mill or with a pestle and mortar.
  5. Stir spice into fish mixture and season with sea salt.
  6. Mould mixture on to skewers
  7. Chill for at least 30 minutes.
  8. Cook kebabs either on a barbecue plate or on a heated grill pan until golden on both sides.
  9. Make yogurt sauce by combining yoghurt, cucumber and mint.
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