- 0:50 Prep
- 0:05 Cook
- 4 Servings
- Advanced
Ingredients
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2 garlic cloves, crushed
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1 lemon, rind grated, juiced
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2 tablespoons mint leaves, chopped
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1/2 teaspoon ground coriander
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1/2 teaspoon ground cumin
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1/3 cup natural yoghurt
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600g blue-eye fish, cubed
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1 zucchini, cut into 16 rounds
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1 yellow capsicum, cubed
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1 red onion, cut into wedges
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8 egg tomatoes
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olive oil cooking spray
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lemon wedges, to serve
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cooked couscous, to serve
Equipment
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You will need 8 bamboo skewers
Method
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Step 1Soak bamboo skewers in warm water for 15 minutes. Drain.
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Step 2Combine garlic, rind, juice, mint, cumin, coriander, yoghurt and fish in a bowl. Cover and refrigerate 30 minutes.
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Step 3Skewer fish and vegetables.
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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
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3g
Fat Total
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1g
Saturated Fat
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4g
Fibre
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32g
Protein
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82mg
Cholesterol
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167.22mg
Sodium
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9g
Carbs (sugar)
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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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