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Fish skewers with tabouleh

12 minutes (30 minutes)

Serves 4

600g skinless firm white fish (eg ling), cut into 3cm cubes
1 medium orange, rind finely grated, juiced
2cm piece ginger, peeled, finely grated
2 teaspoons olive oil
Olive oil spray
4 small wholemeal pita breads, to serve
200g baby salad leaf mix, to serve

Tabouleh:

2/3 cup burghul (cracked wheat)
2 cups chopped fresh flat leaf parsley
1 cup chopped fresh mint leaves
3 medium tomatoes, seeds removed, chopped
2 tablespoons olive oil
2 tablespoons lemon juice
Pepper, to season

To make the tabouleh, place burghul in a bowl. Cover with boiling water. Stand for 15 minutes or until softened. Drain in a sieve, pressing out all the water using the back of a large metal spoon then transfer to a large bowl and cool. Add the remaining ingredients and toss well to combine.
Thread fish pieces onto eight bamboo skewers (see Tip). Place in a shallow ceramic dish in a single layer. Whisk the orange rind, juice, ginger and olive oil in a small jug. Pour over fish skewers. Turn to coat. Cover and refrigerate for 10 minutes, if time permits.
Preheat a barbecue plate on medium-high heat and lightly spray with oil. Remove the skewers from the marinade. Place on barbecue and cook for about 6 minutes or until fish is cooked, turning skewers halfway during cooking time. Transfer to a plate. Cover with foil to keep warm.
Wrap pita bread in foil and place on the barbecue for 5 minutes, to warm through.
Serve skewers with warm bread, tabouleh and salad leaves.

Fish skewers with tabouleh

Ingredients

Method

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