Ingredients
- 2 garlic cloves, crushed
- 1 lemon, rind grated, juiced
- 2 tablespoons mint leaves, chopped
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/3 cup natural yoghurt
- 600g blue-eye fish, cubed
- 1 zucchini, cut into 16 rounds
- 1 yellow capsicum, cubed
- 1 red onion, cut into wedges
- 8 egg tomatoes
- olive oil cooking spray
- lemon wedges, to serve
- cooked couscous, to serve
Equipment
- You will need 8 bamboo skewers
Method
- Step 1Soak bamboo skewers in warm water for 15 minutes. Drain.
- Step 2Combine garlic, rind, juice, mint, cumin, coriander, yoghurt and fish in a bowl. Cover and refrigerate 30 minutes.
- Step 3Skewer fish and vegetables.
- Step 4Preheat barbecue plate on medium-high. Spray with oil. Cook kebabs for 2 to 3 minutes each side. Serve with lemon wedges and couscous.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
826 kj
Energy
3g
Fat Total
1g
Saturated Fat
4g
Fibre
32g
Protein
82mg
Cholesterol
167.22mg
Sodium
9g
Carbs (sugar)
9g
Carbs (total)
All nutrition values are per serve
- Author: Bettina Jenkins
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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