Grilled Fish Skewers

• 750g firm white flesh fish
• 2 teaspoons of minced ginger or grated fresh ginger
• 3 cloves of crushed garlic
• 1 teaspoon garam masala
• 4 teaspoons ground coriander
• Grated rind and juice of 1 lemon
• Half a cup of plain Greek yoghurt
• 1 tablespoon of plain flour

1. Combine all ingredients, except fish, and mix well to form marinade.
2. Cut fish into 3-4 cm strips and add to the marinade and mix well.
3. Cover and refrigerate at least 1 hour.
4. While the fish is marinating, soak bamboo skewers in hot water (this will help to stop them burning during the cooking process).
5. Once the fish is marinated, remove from the fridge and thread 2 or 3 strips onto each bamboo skewer.
6. Preheat a grill or barbecue to a medium setting.
7. Place the skewers on an oiled BBQ or grill tray for 4 minutes (depending on the thickness of the fish)
8. Turn and grill the other side for 4 minutes, or a similar time to the first side (do not overcook).
9. Serve immediately.

TIP: You can also use this recipe to cook chicken – just replace the fish with chicken.  You might need to cook it slightly longer.