Spicy Thai fish kebabs

Perfect for a light supper or lunch

  • Prep:30 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 215
  • fat 5g
  • saturates 1g
  • carbs 18g
  • sugars 0g
  • fibre 3g
  • protein 27g
  • salt 2.07g


  • 1 tbsp Thai spice mix (we used the widely available Schwartz Thai Lemon Grass and Coconut Stir-Fry Seasoning)
  • 1 tsp vegetable oil
  • 250g skinless plaice or pollack fillets, cut into strips
  • 1 yellow pepper, seeded and cut into chunks
  • 1 onion, cut into chunks
  • 4 cherry tomatoes
  • Thai jasmine rice, to serve
  • 1 tbsp chopped fresh parsley
  • 150ml low-fat yogurt
  • lemon juice to taste


  1. Preheat the oven to 180C/gas 4/ fan 160C. Line a baking tray with foil and brush lightly with oil.

  2. Mix the spices and oil in a shallow bowl and season well. Roll the fish in the spice mixture, then loosely concertina it on 4 skewers. Follow with 2-3 chunks of pepper and onion per skewer and finish with a cherry tomato.

  3. Roast the skewers on the foil for 8-10 minutes or until the fish is white and opaque. Stir the parsley into the yogurt, then add the lemon juice and salt and pepper to taste. Serve with the kebabs and rice.

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