Chargrilled Fish Kebab

ByOKO Reading Time: 1 minute

This recipe is ideal for your BULL BBQ.

The marinade is ideal with all types of fish and seafood dishes.

Fish.

We suggest the following fish for a variety of flavours. However feel free to use any type of fish you want.
As always: Fresh is best.
1 x 200g piece Spanish Mackerel fillet, skin off, bones removed

1 x 200g piece Yellowtail Kingfish fillet, skin off, bones remove

1 x 200g piece salmon fillet, skin off, bones removed

1 x 200g piece bonito fillet, skin off, bones removed

12 thin green onions, cut into 4cm lengths

Garlic Marinade

¼ cup extra virgin olive oil

1½ tablespoons red wine vinegar

1 clove garlic, crushed

Salt flakes and freshly ground black pepper, to taste

Method

1. Cut the fish each into 12 equal-sized cubes and place in a large shallow bowl.

2. Make Garlic Marinade: whisk all ingredients together. Pour over fish and toss well to combine. Cover with plastic wrap and set aside for 30 minutes.

3. Place a piece of green onion onto a bamboo skewer and push it down towards the end, then thread on one piece of each fish, then another piece of green onion. Repeat with remaining fish and green onion to make 12 skewers.

4. Heat a barbecue or char-grill plate.

5. Cook kebabs for about a minute on each of 4 sides or until opaque.