The Northern Express Herald
These Vegetable & Kingfish Kebabs Are A Perfect Summer Lunch
For beautiful-looking kebabs, keep the size of the vegetables uniform so they cook evenly.
VEGETABLE AND KINGFISH KEBABS RECIPE
Makes 10-12
2 cloves garlic, crushed
Zest of 1 lemon
½ cup chopped parsley
2 Tbsp chopped sage
¼ cup olive oil
½ tsp salt and pepper
1 kg kingfish, cut into 2cm pieces
1 red pepper, cut into cubes
1 red onion, cut into chunks
2 courgettes, sliced 1cm
1 punnet cherry tomatoes
2 Tbsp oil to cook
To serve: lemon to squeeze; ½ cup aioli
- Into a small bowl, place the garlic, zest, parsley, sage, oil, salt, and pepper.
- Place the kingfish into a large bowl and add the garlic mixture, combining well.
- Take your skewers and thread on the fish and vegetables alternatively until all are used up. Drizzle over any leftover marinade from the bowl.
- To cook the skewers, heat your barbecue to medium. Brush the skewers with the extra oil. Cook for 5-8 minutes on each side, turning for even cooking.
- Serve hot with a squeeze of lemon and a good dollop of aioli.