Fish and cumin kebabs

PREPARATION  10 minutes

COOKING  10 minutes

SERVES  4

750 g (1 lb 10 oz) skinless firm white fish fillets, such as blue-eye, snapper or perch

2 tablespoons olive oil

1 garlic clove, crushed

3 tablespoons chopped coriander (cilantro) leaves

2 teaspoons ground cumin

Cut the fish fillets into 3 cm (1¼ inch) cubes. Thread on oiled skewers and set aside.

To make marinade, combine the oil, garlic, coriander, cumin and 1 teaspoon ground black pepper in a small bowl. Brush the marinade over the fish, cover with plastic wrap and refrigerate for several hours, or overnight, turning occasionally. Drain, reserving the marinade. Season just before cooking.

Put the skewers on a hot, lightly oiled barbecue flatplate. Cook for 5–6 minutes, or until tender, turning once and brushing with reserved marinade several times during cooking.