Greek Spiced Fish Kebabs with Spicy Tomato Oil
And Salted Yoghurt.
DIFFICULTY: Medium
PREP + COOK TIME: 60 minutes
Ingredients
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Ingredients ✴
SPICY TOMATO OIL:
2 NZ Hothouse roma tomatoes, grated
1 fat clove garlic, minced
3 Tbsp extra-virgin olive oil
½ tsp each chilli flakes & smoked paprika
1 tsp each red wine vinegar & white sugar
GREEK SPICED FISH SKEWERS:
700g firm white fish fillets, cut into 2cm thick strips *see tip
¼ cup unsweetened Greek yoghurt
2 cloves garlic, minced
2 tsp runny honey
½ tsp ground turmeric
¼ tsp each ground cumin & smoked paprika
TO SERVE (OPTIONAL):
1 telegraph cucumber, peeled, deseeded & diced 1cm
1 punnet NZ Hothouse strawberry tomatoes, diced
½ red onion, finely diced
1 ½ cups coriander, finely chopped
1 fat clove garlic, minced
Juice of ½ lemon
1 cup unsweetened Greek yoghurt
4 Lebanese style pita breads
Fresh dill, to garnish
Directions
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Directions ✴
Tomato Oil: Grate the tomatoes on the coarse side of a box grater, discarding the skin that gets left behind. Add to a bowl along with the garlic, vinegar, sugar and ½ tsp flaky sea salt and set aside. Add the olive oil to a small pot and place over medium heat. Heat the oil until it is very hot but not smoking, then remove from heat and stir through the spices. Pour the hot spice oil over the tomato mixture and mix together. Season to taste with salt and set aside to serve.
Fish Skewers: Pat the fish dry and cut into strips roughly 2cm thick, set aside. Add the remaining ingredients to a bowl along with 1 Tbsp olive oil and 1 tsp flaky sea salt. Whisk together until combined, then toss through the strips of fish. Set aside to marinate until ready to cook. Thread the fish onto metal skewers, folding and piercing in a zigzag pattern (see video for reference). Drizzle the skewers generously with more olive oil.
Preheat your BBQ to high. Cook the skewers for 6-8 minutes, turning often using a spatula to scrape them off the grill, until cooked through.
To Serve: Add the cucumber, cherry tomatoes, onion, coriander, garlic, lemon juice and a drizzle of olive oil to a medium bowl. Season with salt and toss together. Warm the pita breads in the microwave. Season the yoghurt with 1/2 tsp of flaky sea salt.
Serve the fish skewers with the yoghurt, tomato oil, salad and pitas. Garnish with some fresh dill, if desired.
Tip* You need to weave the fish strips onto the skewers so they don’t fall off - if you thread on diced fish, then fish will fall off as it cooks. I used snapper for this recipe, however I would recommend using a firmer fish (such as gem fish ) if you are going to BBQ them. If using snapper, I would use shorter wooden skewers and pan-fry them in a non-stick frying pan instead!