with feta tzatziki, flatbread and charred aubergine
Absolutely any thick piece of fish works for this recipe, so it’s a good opportunity to go for something you may not have tried before. Cod and salmon are both very common choices to use for kebabs, but you can mix things up a bit and try hake, coley, pouting, whiting or pollock instead.
Time taken 1 hour, plus 1 hour marinating
You Will Need
Cut the fish into chunky pieces and put into a bowl. Put the remaining kebab ingredients in a bowl and mix well to form a creamy marinade. Add the fish, stir to coat and leave to marinate for about 1 hour.
To make the feta tzatziki, peel the cucumber, then cut in half and scoop out the seeds with a teaspoon. Grate the cucumber flesh into a sieve and mix in the salt. Leave to drain for 10 minutes then squeeze out the excess liquid with your hands.
Put the cucumber into a bowl and mix with the remaining tzatziki ingredients. Beat together, and add any extra salt if needed.
Heat a griddle or barbecue until nice and hot. Thread the marinated fish on to skewers and place on the hot griddle or barbecue. Cook for about 6 minutes, turning a few times, until lightly golden and cooked through, taking care not to move the kebabs too much or the fish will fall off the skewers.
Meanwhile, thinly slice the aubergine and brush both sides with olive oil. When the fish kebabs are cooked, put the aubergine slices on the hot griddle or barbecue and cook for a few minutes on each side, until lightly charred and tender.
Finally, heat the flatbreads on the griddle or barbecue and serve warm along with the kebabs, charred aubergine, feta tzatziki, olives and pickled chillies, allowing everyone to assemble their own meal
Diced halloumi is a fantastic alternative to using fish to make the kebabs.
Marinate as with the fish, and baste with the marinade while it is cooking