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1
Cut fish into 1 inch cubes.
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2
wash pepper and deseed it.
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3
Cut into 1 inch pieces.
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4
To make marinade, mix olive oil, lemon juice, crushed clove of garlic and rosemary in a glass or china bowl.
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5
Do not use metal.
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6
Add salt and pepper.
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7
Put in fish, turning occasionally.
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8
Keep in marinade in fridge for 90 minutes to 2 hours.
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9
It can stay in the marinade for up to six hours, but not longer.
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10
When you're ready to cook kebabs, put fish on to skewers, not more than 3 or 4 cubes on each skewer, with pieces of pepper between each cube.
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11
Begin and end with pepper.
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12
Make sure all the pieces touch, but don't squash together.
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13
Push all up to sharp end, leaving a long handle to hold easily under grill or on barbecue.
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14
Line grill with foil - saves washing up!
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15
- and grill for 5 to 6 minutes a side.
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16
Do not put them too close to the heat - they will burn on the outside before they are cooked inside - these cubes are really meaty.
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17
They should take about 10 to 12 minutes to cook properly so they are succulent inside with wonderful borwn crispy bits on the outside.
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18
Serve with a rice pilau or even just crusty bread with some lemon juice to squeeze over them.
