Mackerel Kebabs recipe
information
Kebabs with plenty of vegetables always make quite small amounts of meat or fish go a long way and turn them into healthy and balanced meals. These mackerel kebabs are made all the better for being marinated, but if you are in a hurry, you may simply baste them with the dressing.
ingredients
2 medium-to large mackerel
6 button onions
8 small tomatoes
225 g (1/2 lb) fiat mushrooms
1 large green pepper
60 ml (4 tbls) olive oil
juice 1 lemon
30 ml (2 tbls) chopped thyme
pinch cayenne pepper
6 button onions
8 small tomatoes
225 g (1/2 lb) fiat mushrooms
1 large green pepper
60 ml (4 tbls) olive oil
juice 1 lemon
30 ml (2 tbls) chopped thyme
pinch cayenne pepper
method
1. Fillet the mackerel and cut each fillet into four or five pieces.
2. Peel the onions, scald and skin the tomatoes and halve the mushrooms.
3. Remove the stalk and seeds from the pepper and cut it into 1.6cm (1/2 in) strips.
4. Thread a tomato onto each of four kebab skewers and then alternate the pieces of mackerel with the onions, mushrooms and pepper. End with another whole tomato.
5. Put the kebabs onto a large, shallow dish, big enough to take them all lying flat.
6. Beat the remaining ingredients together and pour them over the kebabs.
7. Leave the kebabs for at least 2 hours in a cool place but preferably not the refrigerator, turning them several times.
8. When you are ready to cook, preheat the grill (broiler) to high.
9. Lay the kebabs on the hot rack and baste them with any marinade remaining in the dish.
10. Cook them for 12 minutes, turning them frequently.
11. Serve the kebabs with a savoury brown rice.
2. Peel the onions, scald and skin the tomatoes and halve the mushrooms.
3. Remove the stalk and seeds from the pepper and cut it into 1.6cm (1/2 in) strips.
4. Thread a tomato onto each of four kebab skewers and then alternate the pieces of mackerel with the onions, mushrooms and pepper. End with another whole tomato.
5. Put the kebabs onto a large, shallow dish, big enough to take them all lying flat.
6. Beat the remaining ingredients together and pour them over the kebabs.
7. Leave the kebabs for at least 2 hours in a cool place but preferably not the refrigerator, turning them several times.
8. When you are ready to cook, preheat the grill (broiler) to high.
9. Lay the kebabs on the hot rack and baste them with any marinade remaining in the dish.
10. Cook them for 12 minutes, turning them frequently.
11. Serve the kebabs with a savoury brown rice.
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
