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Regardless of whether you're planning an elaborate menu or simply going forward for tomorrow's Lemon & garlic fish kebabs. This recipe stems in many decades of playing at kitchen. I discover that including a couple ingredients into your recipe provides depth into that which is usually dull. You may be on the lookout for milder foods to make with your leftovers. Good and mild Lemon & garlic fish kebabs ideal for post-vacation. The elements in this recipe receive your tongue thumping, and are very waist-friendly once you want a'bite' following an active holiday. Utilizing a few substances as alternatives, this soup has been filled using a fall and hot flavor which makes it tasty. The perfect Lemon & garlic fish kebabs to heat up you on chilly winter months. Excellent for using leftover.

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How to make Lemon & garlic fish kebabs

Yield = 4
Prep time: 0:10
Cook time: 0:10
Total time: 0:20

Ingredients

1 (about 800g, 3cm thick) firm white fish fillet (such as flathead, ling or barramundi), cut into 3cm cubes
80ml (1/3 cup) extra virgin olive oil
1 tablespoon finely shredded lemon rind
60ml (1/4 cup) fresh lemon juice
1/4 cup loosely packed coarsely chopped fresh oregano
2 garlic cloves, crushed
1/2 teaspoon ground cinnamon
Salt & freshly ground black pepper
Bought tzatziki, to serve, if desired
Sliced sourdough bread, toasted, to serve, if desired

Method

Step 1 Thread the fish pieces onto 8 bamboo skewers. Place in a single layer in a shallow glass or ceramic dish.
Step 2 Combine the oil, lemon rind, lemon juice, oregano, garlic and cinnamon in a jug. Season with salt and pepper, and whisk with a fork until well combined. Pour over the fish kebabs and turn to evenly coat. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.
Step 3 Drain fish kebabs and reserve the marinade. Arrange fish kebabs in a single layer on a large, heatproof microwave-safe plate. Place the plate on a microwave-safe rack or upturned dinner plate to elevate. Loosely cover the fish with 2 sheets of damp paper towel and cook for 5 minutes on Medium/500watts/50%. Brush the fish kebabs with reserved marinade. Turn and cook for a further 5 minutes on Medium/500watts/50% or until the fish is just cooked through.
Step 4 Serve immediately with tzatziki and toasted sourdough, if desired.