Fish kebabs

1. 1

   Assemble the kebabs.

2. 2

   I prefer using wooden skewers rather than metal ones for BBQs and like to try

3. 3

   different combinations of fish and veg.

4. 4

   Cut generous squares of the fish or ask the fishmonger to do it for you

5. 5

   Squeeze the juice of the limes over the fish, turning to get all sides juiced.

6. 6

   Add salt and pepper and leave for 10 minutes

7. 7

   When the embers are ready, grill the kebabs.

8. 8

   If you have a two-layer barbecue you can put another vegetable on the top one.

9. 9

   I sliced and olive-oiled some onions and grilled those and the onion juice drizzling during cooking onto the kebabs added a nice touch to their flavour

10. 10

    Enjoy!

11. 11

    Preferably with a glass of Portuguese white sangria (made with white wine, 7up, sliced orange, lemon and apple and a cinnamon stick).

* Per serving · 4 servings · Values may vary.

No additional tips available.