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Chorizo and fish kebabs

Chorizo and fish kebabs
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A great starter, or serve with rice and salad for a light but tasty dinner.

Ingredients

  • 2 tablespoons minerva extra virgin olive oil
  • 1 garlic clove, crushed
  • 600g blue-eye fillets, cut into cubes
  • 2 long red chillies, deseeded,
  • Thickly sliced lengthways
  • 2 chorizo, sliced
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Method

  1. Combine oil and garlic in a bowl. Add fish and toss to coat. Cover and refrigerate for 30 minutes to marinate.
  2. Preheat barbecue on high. Thread a cube of fish, a slice of chilli and a slice of chorizo onto a bamboo skewer. Repeat with remaining ingredients and brush with garlic marinade. Cook on grill plate for 2 minutes each side, until golden and cooked through. Serve.
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