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Grilled swordfish kebabs

Grilled swordfish kebabs

Light and tangy and low in fat with a mouth-watering Tikka Masala marinade, these meaty fish skewers are great for outdoor eating

What you need:

For the skewers:

  • 2 tbsp Patak's Tikka Masala Curry Paste
  • 450g skinless swordfish fillets (chicken can be used as an alternative)
  • 150g 0% fat natural yogurt (try quark as an alternative)
  • juice and rind of 1 lime
  • 4 limes cut into wedges
  • 2 red onions, peeled and cut into wedges
  • few sprays one cal oil
  • 4 skewers (if using wooden skewers soak in water for at least 10 minutes beforehand)

For the salsa:

  • 1 orange, peeled and segmented
  • 1 small mango, peeled and diced
  • small piece of fresh ginger, peeled and cut into thin strips
  • handful of blueberries
  • few coriander sprigs
  • 1 x 250g pack microwaveable garlic & coriander rice to serve

What you do:

  1. Cut the swordfish into cubes.
  2. Mix together the yogurt, lime juice and rind and Patak's Tikka Masala Curry Paste.
  3. Thread the swordfish onto 4 wooden skewers with wedges of lime and red onion.
  4. Barbecue or grill for 5 - 8 minutes.
  5. Mix together the salsa ingredients.
  6. Serve the kebabs with garlic & coriander rice and the salsa.

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