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Fish skewers with tabouleh
heartfoundation.org.au|Helpline 13 11 12

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
  1. 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.
  2. 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.
  3. 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. 
  4. Wrap pita bread in foil and place on the barbecue for 5 minutes, to warm through.
  5. Serve skewers with warm bread, tabouleh and salad leaves.

Tips

  • Soak bamboo skewers in cold water for at least 30 minutes before threading with fish to avoid burning when barbecuing. 

Image credit: Ben Dearnley Photography

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