Spicy Fish Kebabs

• 60ml plain Low Fat Yoghurt
• 3 tbsp Lime Juice
• 1 Garlic Clove, peeled and crushed
• 1 tsp Ground Coriander
• Ginger 1 thin sliced piece, fresh, peeled and finely chopped
• Black Pepper, freshly ground
• 150g Salmon fillet, cut into 2.5cm cubes
• 300g White Fish, firm, cut into 2.5cm cubes
• 12 large Prawns
• Onion, cut into wedges
• Pepper, Red/Yellow cut into chunks
• Coriander, fresh
• Lime wedges

Mix the yogurt with the lime juice, garlic, coriander, ginger and seasoning to taste.

Stir the fish chunks and prawns into this and leave to chill for about 4 hrs, refrigerated.

Thread the drained pieces of fish and prawns evenly onto the skewers together with the onion and pepper wedges.

Place on a baking sheet and grill for about 8 minutes until the fish is cooked, brushing with leftover yoghurt.

Sprinkle with chopped fresh coriander and garnish with lime wedges.

Serve with couscous or green salad.

Tips

Any firm fish can be used. There is more flavour and interest with a variety but one type is OK.

Love Your Leftovers: If you have a spare odd vegetable in the fridge consider if it would go well with the mixture