Ingredients Jump to Instructions ↓

  1. 2cm cubes 150g mixed red pepper, aubergine, courgette

  2. 2tbsp EatSlim Asian marinade

  3. 2tbsp EatSlim chilli sauce

  4. 12 Kaffir lime leaves Salt to season

  5. 3 lemongrass sticks or wooden skewers

Instructions Jump to Ingredients ↑

  1. Preheat the grill or barbecue. Combine the Asian marinade and chilli sauce in a small bowl, add swordfish and marinate for 5 mins. Meanwhile cut the vegetables into 2cm pieces. Drain the fish, reserving the marinade, thread alternate fish, vegetables and lime leaves onto lemongrass sticks or skewers. Season to taste and baste the kebabs with marinade before grilling or barbecuing. Turn the kebabs at least once, repeat basting and grill until the fish is golden and the vegetables are slightly charred.


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