Transport your tastebuds to a sunny destination with a quick Moroccan-inspired marinade for your grilled fish skewers. Whether you prefer pan-grilling or firing up the BBQ, these marinated skewers are perfect served on a bed of fluffy couscous with a fresh green salad and zesty yoghurt sauce.
Grab our ready-to-go chunky fish skewers straight from our website or assemble your own by purchasing fish fillets and skewers separately.
Ingredients:
For the fish:
- 2x 250g firm white fish fillets or 2x white fish skewers
- 100m extra virgin olive oil
- 1/4 red onion, finely chopped
- 1 garlic clove, finely chopped
- 1/2 lemon, squeezed
- 1/2 teaspoon paprika
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon chilli power or to taste
- 1/2 tablespoon of chopped coriander or parsley (plus extra for garnish)
- Salt & freshly ground black pepper
For the yoghurt sauce
- 1 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic, minced
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
Method:
- For the marinade: in a small bowl, combine chopped onion, olive oil, lemon juice, paprika, turmeric, garlic, coriander or parsley, chilli powder (to taste), salt, and black pepper.
- To marinate your fish: If using our fish skewers, re-arrange the fish cubes on them to leave space between them for more even cooking. Place the skewers in a sealable glass container, pour the marinade over them, and turn to coat thoroughly. Refrigerate and marinate for 20 minutes. Avoid longer marination, as the lemon acid could start to cook the fish. If using fish fillets and your own skewers, cube the fish, coat them with the marinade, and refrigerate without the skewers for 20 minutes. If using wooden skewers, soak them in water while the fish marinates to prevent burning during grilling.
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While the fish marinates, prepare your sides of choice and zesty yogurt sauce. Mix Greek yogurt, fresh lemon juice, lemon zest, minced garlic, chopped fresh parsley, and season with salt and pepper to taste. Reserve the sauce in the fridge until serving time.
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After 20 minutes, remove the fish from the container, discarding any excess marinade along with onion or garlic pieces that may burn during grilling. Thread the fish onto skewers if not already done, leaving space between each piece.
- Preheat a grilling pan or BBQ to medium heat and brush with olive oil. Grill the skewers for about 5 minutes on each side or until slightly browned and cooked through (the fish should flake easily when done).
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Serve the grilled fish skewers on a bed of couscous, accompanied by the yogurt sauce and lemon slices. Garnish with fresh herbs.
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Enjoy!
