• 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 pollock 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

For the dip


  • STEP 1

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

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, August 2002

Goes well with


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