Fish kebabs with skorthalia
& Greek Island salad

It is best to use a firm fish like Hapuku, Silver/Blue Warehou or Gurnard will also hold their shape well.

Ingredients

4 firm fish fillets, skinless and boneless (I used hapuka)
4 bamboo skewers, soaked in water for 1–2 hours
1–2 Tbsp oil
lemon wedges, to serve

Marinade
4 Tbsp olive oil
1 Tbsp honey, melted
juice 1 lemon
2 bay leaves, crumbled
1 Tbsp parsley, chopped
1 Tbsp thyme leaves & thyme flowers, if available

Skorthalia
4 slices day-old white toast bread, crusts removed
4 cloves garlic, sliced
3 Tbsp lemon juice
½ cup plus 2 Tbsp olive oil
2 Tbsp parsley, chopped

Greek Island salad
¼ iceberg lettuce, sliced
½ green pepper, sliced
½ yellow pepper, sliced
1 Lebanese cucumber, peeled & sliced
4 tomatoes, cut into wedges
1 red onion, finely sliced
½ cup kalamata olives
2 Tbsp white or red wine vinegar
5 Tbsp olive oil
150g feta, cut into thick slices
1 Tbsp fresh oregano or parsley, chopped

Method

Step 1
Check the fish for bones, then cut into large cubes. Combine marinade ingredients in a shallow dish with salt and pepper to season. Add fish to marinade, stir to coat, then cover and place in the fridge for the flavours to develop. (This can be prepared a few hours in advance. Stir the fish a couple of times while marinating if possible.)

Step 2
To make the skorthalia, crumble bread into a bowl and just cover with cold water. Leave to soak for 15 minutes. Tip into a sieve and press out excess water. Put bread, garlic and lemon juice into a blender or food processor and mix until smooth. Slowly pour in oil, a little at a time, until it is all incorporated and sauce is thick like mayonnaise. Check flavour, season to taste, then stir in the parsley. Transfer to a small serving bowl; cover and set aside.

Step 3
To make salad, toss lettuce, peppers, cucumber, tomatoes, onion and olives in a large bowl. In a small bowl, mix vinegar
and oil and season to taste. Pour dressing over the salad and toss. Top with slices of feta and sprinkle with the chopped
oregano or parsley.

Step 4
Remove fish from fridge and thread onto pre-soaked bamboo skewers (keep the marinade for basting). Preheat barbecue
grill to hot and brush with oil. Place fish kebabs on grill, turn down to medium heat and grill for 1 minute on each side.
Baste with the marinade as you cook. Fish kebabs will be cooked after 4-5 minutes, when they are golden on all sides.

Step 5
Serve kebabs straight from the barbecue with the skorthalia, a wedge of lemon and the Greek Island salad.

Hands-on Time: 15 minutes   |  Cooking time: 20 minutes  
Makes: 8
Credit: Taste Magazine 
Photography: Minka Firth

Tip: Use the very best local New Zealand or Australian olive oil , preferably a local artisan oil for the Skorthaia and salad dressing.