Mackerel Kebabs
Mackerel Kebabs

Ingredients

Method

  • 8 mackerel fillets, bones removed
  • 2 tbsp fresh chopped oregano leaves (or 1 tbsp dried)
  • Zest of 1 lemon
  • 1 tbsp white wine vinegar
  • 2 tbsp olive oil
  • Pinch of chilli flakes
  • 2 small red onions, quartered
  • 1 lemon, quartered, to serve
  • Put the oregano leaves, the chilli, the lemon zest, the vinegar, olive oil, and salt and pepper in a bowl. Place the fillets into the marinade, and stick in the fridge for at least half an hour. Thread onto soaked skewers - concertina style - and add a wedge of red onion on each end.
  • Cook the kebabs either on a barbecue, or under a grill for about 10 minutes, turning regularly. Baste with the marinade for best results, and serve with some crusty bread. Nice!
30 mins
4 serving
This recipe pairs perfectly with the Bruno Sorg Sylvaner 2016 from Alsace, France.

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