Grilled Fish Skewers

Total time: 1hr 31m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 390 Kcal, 28g Protein, 7g Carbohydrates, 27g Fat


  • 3 courgette
  • 500 g Salmon trout fillets
  • 8 wooden skewer
  • 6 shallot
  • 2 tbsp. lime juice
  • 0.25 tsp. cayenne pepper
  • 1 clove of garlic
  • 2 tbsp. olive oil
  • 1 tbsp. chervil leaves
  • 1 tbsp. dill
  • 150 g Greek yoghurt, natur
  • salt and pepper to taste


  • Slice the fish fillets into approx. 3 cm pieces, cut the courgettes into approx. 1 cm slices, halve the shallots. Place alternately onto the skewers.
  • For the marinade, combine the lime juice, the oil and the cayenne pepper, then add the pressed garlic. Coat the fish skewers with the mixture, cover and leave to marinate in the fridge for approx. 1 hr.
  • Charcoal/gas/electric barbecue: Grill the skewers, covered, over/on a medium heat (approx. 200°C) for approx. 3 mins. each side.
  • Finely chop the herbs and stir into the yoghurt, season. Serve the mixture with the skewers.

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