Grilled fish and vegetable kebabs
1½ tbs, finely chopped
2 clove(s), crushed
Fresh lemon rind
2 tsp, finely grated
⅓ cup(s), (80ml)
450 g, cut into 2.5 cm cubes
1 small, cut into 8 pieces
1 medium, cut into 8 wedges
1 medium, cut into 2.5 cm pieces
1 medium, cut into wedges to serve
1 x 3 second spray(s)
- Combine thyme, olive oil, garlic, lemon rind and lemon juice in a shallow dish. Transfer half the thyme mixture to a small bowl and set aside. Add fish to thyme mixture in dish and turn to coat. Cover and place in fridge for 30 minutes.
- Thread fish, tomatoes, zucchini, onion and capsicum alternately onto 4 metal or wooden skewers (see tip).
- Heat a chargrill or barbecue over medium heat. Lightly spray skewers with oil. Cook for 10 minutes, turning, or until fish is cooked through and vegetables are tender. Serve kebabs drizzled with reserved thyme mixture and lemon wedges.