Lemon and herb seafood kebabs for your next summer BBQ
If you’re looking beyond just burgers for your next BBQ, we’ve got a new recipe that looks amazing on the grill and only needs a simple marinade from you. It starts with fresh fish from a local fishmonger, and ends in a beautifully light, zesty main dish, perfect for summer evenings.
Our fish kebab skewers come ready-prepared with tuna, swordfish, salmon, cod, and a king prawn - a proper mix of textures and flavours that works brilliantly on the grill.
Serves: 4
Prep time: 15 minutes, plus 30 minutes marinating
Cook time: 8-10 minutes
For the marinade
- 3 tbsp olive oil
- Juice of 1 lemon, plus the zest
- 2 garlic cloves, finely grated or crushed
- A small handful of fresh flat-leaf parsley, finely chopped
- A small handful of fresh dill, finely chopped
- Half a teaspoon of chilli flakes (optional)
- Salt and freshly ground black pepper
Method
- Mix the olive oil, lemon juice, lemon zest, garlic, parsley, dill, and chilli flakes (if using) together in a bowl. Season well with salt and pepper.
- Place the fish kebab skewers in a shallow dish and spoon the marinade over them, turning to coat. Cover and leave in the fridge for 30 minutes. Be careful not to let them marinate for longer than an hour - the lemon juice will start to break down the fish if left too long.
- When you’re ready to cook, preheat your BBQ until the coals are hot and glowing. If using wooden skewers, soak them in water for 15 minutes beforehand to prevent them from burning.
- Brush the grill lightly with oil to prevent sticking. Place the skewers on the grill and cook for 8-10 minutes in total, turning once halfway through, until the fish is cooked through and lightly charred at the edges.
- Turn them once and once only - the less you move them, the less likely the fish is to break apart.
- Serve straight from the grill with lemon wedges and leafy greens, or with a veggie cous cous salad for a more filling meal.
Top tips
- The mix of fish on each skewer means different pieces will have slightly different textures when cooked. The swordfish and tuna will stay firm, while the salmon and cod will be a little more delicate. Turning carefully and only once keeps everything intact.
- If the weather takes a turn and you need to cook indoors, a griddle pan makes a great stand-in for a BBQ. Cook on a high heat for the same time, turning once.
- Any leftover marinade can be spooned over the cooked fish as a dressing.
Get the fresh ingredients delivered to your door
Our fish kebabs are prepared exclusively for the Creamline community as part of our Best of Local shop. Order in line with your usual Creamline delivery days and they’ll be on your doorstep ready to cook.
And if you head to our greengrocer, you’ll also find seasonal fruit and veg, and fresh herbs perfect for summer salads and BBQ sides.
