BBQ Fish Kebab Combinations – Order your Fish Kebabs Today
Great to offer choice if you hosting an Event as with Fish many people only like specific fish but will be disappointed if you have mixed their favourite with something they don’t like as always remember if you please guests spread the word. – BBQ Fish Kebab Combinations
ncmeatfishproduce deliver all combinations of Kebabs just call to specify what you would like – We also offer a BBQ Service through Window One Events in which we will not only prepare your BBQ Menu but will also come and cook and serve if needed. – BBQ Fish Kebab Combinations
If you require more than a BBQ Service I can highly recommend Top Notch Catering London who offer a wide range of catering options along with cooking some amazing dishes from all cultures – simply an amazing Chef and team. – BBQ Fish Kebab Combinations
Herby Fish Kebab Recipe
Looking for an easy barbecue recipe It’s hard to beat these fragrant fish skewers. – BBQ Fish Kebab Combinations
Marinated in lemon juice, garlic and green herbs, these succulent cod, salmon and king prawn kebabs taste incredible served straight off the grill.
Ingredients
- 2 tbsp olive oil
- 2 lemons, 1 juiced and zested, 1 cut into wedges, to serve
- 2 garlic cloves, finely grated
- handful dill, finely chopped
- 100g flat-leaf parsley, finely chopped
- 400g boneless, skinless cod loin, cut into 16 chunks
- 400g boneless and skinless salmon, cut into 16 chunks
- 16 raw de veined king prawns
- 16 bay leaves
- Method
- Soak 4 wooden skewers in water, so they won’t burn on the barbecue.
- Preheat the barbecue.
- In a large bowl, mix together the olive oil, lemon juice, garlic, dill and parsley.
- Stir in the cod, salmon and prawns, season and put in the fridge to marinate for 1 hour.
- Thread 2 pieces of cod, 2 pieces of salmon, 2 prawns and 2 bay leaves onto each skewer.
- Cook on the barbecue for 6-8 minutes, turning regularly, or until the fish and prawns are cooked through.
- Scatter over the lemon zest and serve with the lemon wedges.
Marinated Mixed Fish Kebab
This easy fish kebab marinade is fresh, herby and creamy – a great combo with the potatoes too
Ingredients
- 600 g monkfish tail or cod or haddock , from sustainable sources, ask your fishmonger, trimmed of all skin and bone and cut into 3cm cubes – BBQ Fish Kebab Combinations
- 6-8 skewers or sticks fresh rosemary , lower leaves removed, tips kept on
- 250 g new potatoes , boiled, halved
- FOR THE MARINADE – BBQ Fish Kebab Combinations
- 80g pieces fresh ginger , thinly sliced
- 1 lemon , juice and zest of
- 1 teaspoon turmeric
- 2 cloves garlic
- 2 dried chillies , crumbled
- 50g fresh mint
- 4 tablespoons natural yoghurt
Put all the marinade ingredients except the yoghurt into a food processor and blitz until smooth.
Stir in the yoghurt. Using the skewers or rosemary sticks, skewer the fish alternately with the new potatoes. Drizzle with the marinade and grill for 2 minutes each side.
Innovative Fish Kebab Recipe
Ingredients:-
- 900g fresh swordfish
- 3 tablespoons extra virgin olive oil
- Juice of a lemon
- 1 clove garlic crushed
- 1 teaspoon paprika
- 12 cherry tomatoes
- 1 onion cut into wedges
- 1 yellow pepper cut into squares
- Salt and freshly ground black pepper
Add the paprika, garlic and lemon juice to the olive oil and stir to create the base marinade
Dice up the swordfish and throw it into the marinade for about 30 minutes giving you enough time to light the barbecue.
After marinating, put the swordfish cubes onto the skewers inter-layered with a tomato, onion wedge or yellow pepper.
Place the kebabs on your grill mat for 5 – 10 minutes over hot coals brushing on the marinade during the cooking process. Note there is oil in the marinade so liberal brushing will cause unwanted flare ups.
Turn the kebabs at the halfway point (continually turning a barbecue fish kebab is another way to encourage the fish pieces to fall off the skewer).
Swordfish is regarded as an oily fish so it\’s a good healthy one to eat.
Generally speaking it is a white fish but the colour of the flesh can vary according to the diet of the fish.
Vietnamese Fish Kebabs
Ingredients
- 1 tbsp rapeseed oil
- 2 tbsp light brown sugar
- 1 tsp ground turmeric
- 1 tbsp Thai fish sauce
- 1 garlic clove, crushed
- 1 tbsp grated root ginger
- ½ red bird’s-eye chilli, deseeded and finely chopped
- 2 tbsp chopped dill
- 480g salmon fillet, skinned and cut into 2cm chunks
- 500g monkfish fillets or cod loin, cut into 2cm chunks
NUOC CHAM DIPPING SAUCE
- 2 tbsp light brown sugar
- 1 garlic clove, finely chopped
- 2 tbsp lime juice
- 2 tbsp rice (or cider) vinegar
- 2 tbsp Thai fish sauce
- ½ red bird’s-eye chilli, finely sliced
- In a large bowl mix together the oil, sugar, turmeric, fish sauce, garlic, ginger, chilli and dill.
- Add the fish and toss to coat. Cover and marinate in the fridge for 1 hour.
- Soak 8 bamboo skewers in cold water for at least 30 minutes.
- For the nuoc cham dipping sauce, dissolve the sugar in 5 tablespoons boiling water then stir in the garlic, lime juice, vinegar,
- Thai fish sauce and sliced chilli. Leave to infuse for at least 15 minutes.
- Heat your barbecue or grill to a medium heat.
- Thread the fish onto the soaked skewers, alternating salmon and monkfish (or cod).
- Cook for 8-10 minutes, turning occasionally until cooked through and starting to caramelise.
- Serve as a sharing plate with the Little Gem leaves, roasted peanuts, mint leaves and lime wedges, with the nuoc cham in a small bowl.
- To eat, fill a lettuce leaf with a couple of chunks of fish, a sprinkle of peanuts, a few mint leaves and a squeeze of lime, wrap and dip in the nuoc cham and enjoy eating them with your hands.
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