Everyone loves kebabs and these make a great family meal served with pitta bread and salad. Cook them on a barbecue in the summer.
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700g chunky white fish fillet, cut into 24 bite-sized cubes
1 tbsp lemon juice
4 tbsp olive oil
1/2 tsp dried oregano
1 garlic clove, crushed
8 thin rindless, smoked, streaky bacon rashers
2 courgettes, thickly sliced and halved
salt and freshly ground black pepper
1 lemon, cut into wedges
Method Prep:20min › Cook:15min › Ready in:35min
Put the fish into a bowl. Whisk together the lemon juice, oil, oregano, garlic and salt and pepper to season in a small bowl, or shake together in a screw-top jar. Drizzle 2 tbsp over the fish and turn it with your hands to coat in the marinade. Set aside.
Put the bacon onto a board and gently stretch it with the back of a knife. Cut each rasher into three pieces. Wrap a piece of bacon around each piece of fish, then thread onto eight oiled skewers, alternating the bacon-wrapped fish with slices of courgette.
Preheat the grill to medium. Brush the kebabs all over with the reserved marinade mixture and place on the grill rack.
Grill for 12–15 minutes, turning from time to time, until the courgettes are tender and the bacon is browned and crispy. To keep the courgettes moist, baste them while cooking with leftover marinade. Check that the fish is cooked inside its bacon wrapping by sliding a piece off a skewer and cutting it open; it should be opaque and flake easily. Serve hot, with lemon wedges to squeeze over.
If using wooden skewers, first soak them in water for about 30 minutes to prevent them burning under the heat of the grill. * Avoid marinating the fish for more than 20 minutes before cooking or it may fall apart when you wrap it with the bacon.