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