Spiced blue-eye kebabs

title="Spiced blue-eye kebabs"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Spiced-blue-eye-kebabs.jpg" srcset="https://img.taste.com.au/6IQMfW8l/w720-h480-cfill-q80/taste/2016/11/spiced-blue-eye-kebabs-16538-1.jpeg 720w, https://img.taste.com.au/5gkH-Jew/w643-h428-cfill-q90/taste/2016/11/spiced-blue-eye-kebabs-16538-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Spiced blue-eye kebabs"
/>

• 0:50 Prep


• 0:05 Cook


• 
  4 Servings


• Advanced

Featured in
Low kilojoule, Nutrition information

Ingredients

• 2 garlic cloves, crushed


• 1 lemon, rind grated, juiced


• 2 tablespoons mint leaves, chopped


• 1/2 teaspoon ground coriander


• 1/2 teaspoon ground cumin


• 1/3 cup natural yoghurt


• 600g blue-eye fish, cubed


• 1 zucchini, cut into 16 rounds


• 1 yellow capsicum, cubed


• 1 red onion, cut into wedges


• 8 egg tomatoes


• olive oil cooking spray


• lemon wedges, to serve


• cooked couscous, to serve

Equipment

• You will need 8 bamboo skewers

Method

• 
  
  
  Step 1
  
  
  
  
  Soak bamboo skewers in warm water for 15 minutes. Drain.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Combine garlic, rind, juice, mint, cumin, coriander, yoghurt and fish in a bowl. Cover and refrigerate 30 minutes.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Skewer fish and vegetables.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Preheat barbecue plate on medium-high. Spray with oil. Cook kebabs for 2 to 3 minutes each side. Serve with lemon wedges and couscous.
  
  
  

• High protein


• Low carb


• Low fat


• Low kilojoule


• Low sodium


• Low sugar


• Lower gi

Nutrition

• 826 kj

  Energy




• 3g

  Fat Total




• 1g

  Saturated Fat




• 4g

  Fibre




• 32g

  Protein




• 82mg

  Cholesterol




• 167.22mg

  Sodium




• 9g

  Carbs (sugar)




• 9g

  Carbs (total)

All nutrition values are per serve

• Author: Bettina Jenkins


• Image credit: Mark O'Meara


• Publication: Super Food Ideas

Source: taste.com.au