Grilled Swordfish Kebabs (Heat Rating: Medium)
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Grilled Swordfish Kebabs (Heat Rating: Medium)
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Light, tangy and low in fat with a mouthwatering Tikka Masala marinade, these meaty fish skewers are great for outdoor entertaining.
Ingredients
- 2tbsp Patak's Tikka Masala Paste
- 450g skinless swordfish fillets, (chicken can be used as an alternative)
- 150g low-fat natural yoghurt (try quark as an alternative)
- Juice and rind of 1 lime
- 4 limes cut into wedges
- 2 red onions, peeled and cut into wedges
- Few sprays one calorie oil
- 4 skewers (if using wooden skewers, soak in water for 10 minutes beforehand)
- For the Salsa
- 1 orange, peeled and segmented
- 1 small mango, peeled and diced
- Small piece fresh ginger, peeled and cut into thin strips
- Handful of blueberries
- Few coriander sprigs
Serves:
4
Preparation:
10
Cook Time:
8
Total Time:
18min
Directions
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- Cut the swordfish into cubes.
- Mix together the yoghurt, lime juice and rind and Patak's Tikka Masala Paste.
- Thread swordfish onto wooden skewers with wedges of lime and red onion.
- Barbecue or grill for minutes.
- Mix together the salsa ingredients.
- Serve the kebabs with coriander, rice and the salsa.
Source: Patak's
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