Fish Tikka Kebab

Fish Tikka Kebab
  • Servings : 4
  • Prep Time : 60m
  • Cook Time : 10m
  • Ready In : 1:10 h

The recipe

For this Fish Tikka Kebab dish fish chunks are first marinated in a spicy yoghurt marinade with ginger. They are usually cooked in a tandoor oven but can just as well be barbecued or grilled. In the absence of a tandoor or a barbeque, you can add a little smoked paprika to replace the natural smokiness of the tandoor and to add a little more colour. You will need a firm fish such as monkfish. Serve drizzled with lemon juice.


  • 500g monkfish (or other firm fish), cut into bite size pieces
  • 55g thick natural yoghurt
  • 10g fresh ginger, grated
  • 1 garlic clove, crushed and finely chopped
  • ¼ tsp ground coriander
  • ¼ tsp ground cumin
  • 1 tbsp lemon juice
  • 1 tsp garam masala
  • ½ tsp chilli powder
  • 1 tbsp tomato pureé
  • ¼ tsp salt


Step 1

Mix all of the ingredients in a large bowl. Add the fish and mix in well, cover and put in the fridge to marinate for about 1 hour.

Step 2

Thread the marinated fish onto skewers (If using wooden skewers soak them in water for about 1 hour to prevent burning) and cook on a wire rack over a baking tray under a medium hot grill.

Step 3

Cook on both sides for about 6 minutes in total until the fish is cooked and the marinade turns a deeper colour, almost charred on the edges. Serve.

Recipe Type: Ingredients:
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