Peri-peri fish kebabs

Prep time; 20 mins
Marinating time; 15 mins
Cooking time; 10 mins
Total time; 45 mins


For fish and marinade

300g skinned, boneless firm fleshed fish of your choice
¼ cup cilantro
1 red chili
½ teaspoon chili pepper flakes
1 tablespoon lemon juice
1 teaspoon ginger
1 teaspoon garlic
3 tablespoons olive oil
Salt and pepper to taste

For skewers

2 tablespoons olive oil
x3 halves bell peppers (green, red, yellow)
1 large onion
½ teaspoon cayenne pepper
Salt and pepper to taste
Cilantro and lemon for garnish


Soak wooden skewers in water for at least 15 minutes before using

Wash, dry and cut fish into bite size cubes, season with salt and pepper

Squeeze lemon; mince garlic; grate ginger

Place 3 tablespoons olive oil, ginger, garlic, chili, lemon juice, cilantro and chili pepper flakes into a food processor to make a paste

In a mixing bowl, coat fish with the marinade

Cover the bowl, let fish marinate for about 10-15 minutes

While fish is marinating, dice onion and bell peppers

Season with 1 tablespoon olive oil, cayenne pepper, salt and pepper

Thread fish and vegetables alternately onto the skewers

In a frying pan over medium high heat, boil 1 tablespoon of olive oil. Place skewers onto a pan

Cook on both sides until well cooked

Garnish with cilantro. Serve as desired with slices of lemon


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