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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
Serves 4

Posted by Creative Publishing international Published See Creative Publishing international's 96 projects » © 2023 Jo Pratt / Quarto · Reproduced with permission. · The Flexible Pescatarian by Jo Pratt, £20 White Lion Publishing.
  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    Put the cucumber into a bowl and mix with the remaining tzatziki ingredients. Beat together, and add any extra salt if needed.

  • Step 4

    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.

  • Step 5

    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.

  • Step 6

    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

  • Step 7


    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

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