Barbequed Kebabs Serves 2 -4
Ingredients:
- 4 mackerel fillets, defrosted
- 3 red onions, quartered
- 12 cherry tomatoes, halved
- salt and freshly milled black pepper
- For the sauce:
- 300ml (10 fl oz) fish or chicken stock
- 150ml (5 fl oz) tomato ketchup
- 2 15ml spoon (2 tbsp) Worcestershire sauce
- 2 15ml spoon (2 tbsp) wine vinegar
- 2 15ml spoon (2 tbsp) brown sugar
- 2 drops Tabasco (optional)
- 2 15ml spoon (2 tbsp) tomato puree
- 1 15ml spoon (1 tbsp) cornflour
- sprig of thyme for garnish
Method
- Preheat the grill or barbecue
- Cut mackerel or herring into 4 crosswise.
- Thread onto skewers alternating with the onion and tomatoes, season.
Place on a lightly greased grill pan. - To make the sauce: mix all the ingredients, except the cornflour, together in a small pan.
- Grill or barbecue the kebabs for about 10 minutes, basting with the sauce and turning the skewers.
- Blend the cornflour with a little water to make a smooth paste. Pour into the sauce with any juices from the kebabs. Cook over a gentle heat, stirring until thickened and smooth.
- Garnish and serve on a bed of brown or white rice accompanied by the sauce and a crisp green salad.
Recipe kindly donated by The Seafish Industry
