Inspired by delicious Greek cuisine, these grilled mackerel kebabs are proper taste of the Mediterranean.
Make sure each mackerel fillet is bone free – either remove the belly and pin bones with fish bone pliers or tweezers, or follow the line of bones, cutting either side of them as close to the bone as possible, and lifting them out. Put the oregano leaves, lemon zest, red wine vinegar and olive oil in a bowl and season with salt and pepper. Add the chilli if you want the hit.
Add the mackerel fillets and marinade for at least half an hour, turning once or twice to make sure they are completely covered in the marinade. Thread the fillets onto long skewers, concertina style, adding wedges of red onion at each end.
If cooking on a barbecue, heat the coals until white, then cook the mackerel for around 10-12 minutes until cooked through. Baste with any left over marinade and turn regularly. You can also cook these under a hot grill, also turning 2-3 times for 10 minutes, or on a griddle pan.
Serve with lemon wedges.
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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