A delicious alternative to a meat kebab, these make a great summer dish at your BBQ. Inspired by the fusion flavours Turkey is famed for, use a meaty fish like swordfish or tuna and do your best to thread everything on the skewers before char-grilling on our cast iron grill.
Main ingredients
- Fish & Seafood
Ingredients
Method
Ingredients
- 2 tbsp fresh oregano, finely chopped
- 2 tbsp white sesame seeds
- 1 tsp ground cumin
- 1 tsp salt
- 1/4 tsp chili flakes
- 2 tbsp olive oil
- 2 lemons
- 600-700g swordfish
- Bamboo or wooden skewers
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Method
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1Begin by mixing the oregano, sesame seeds, cumin, salt and chilli flakes in a bowl with the olive oil.
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2Wash the lemons under hot water and then cut them into very thin slices. Dry the swordfish by dabbing with kitchen roll and then cut into bite-sized pieces. Thread the swordfish cubes and lemon slices onto two skewers and brush evenly with the spiced oil.
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3Preheat the Le Creuset rectangular grill over a low to medium heat for 5 minutes. To check the grill is hot enough, sprinkle with a little cold water to see if it sizzles. If there is no sizzle, leave for another minute and repeat the test. Once ready lightly oil the ribs of the grill with a basting brush and then put the skewers on the grill and grill for about 2-3 minutes. Reduce the heat to low and then grill for another 2-3 minutes.
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4Serve with flat breads and a big green salad.
