Servings: 4 people
Carbohydrate Serves: 2.5 per person
(1 carbohydrate serve = 15 grams of total carbohydrate)
Greek cuisine really speaks to me. The flavours, the freshness and the colours all come together in a way that satisfies your stomach and your eyes. And that’s generally something I look for in food. This gestational diabetes friendly Fish Kebabs with Potato Salad probably has Greek origins with its tangy fresh oregano and lemon marinade. It tastes the best if left to marinate for at least an hour in the fridge. But if you’re short of time, marinate the fish while you’re making the potato salad and make a little extra marinade and serve it in a bowl with the meal or serve with some lemon quarters for extra tang. (Main carbohydrate containing ingredients are listed in bold.)
You will need 8 barbequing skewers and this recipe tastes best if fish can be left to marinate up to 1 hour in the fridge.
- 800g/ ~1 ½ lbs firm white fish fillet (a thick piece of flathead, ling or barramundi), cut into 3cm/ ~1.5” cubes
- 2 tablespoons light olive oil
- Rind and juice of 1 large lemon
- 1/4 cup loosely packed coarsely chopped fresh oregano (feel free to use dry herbs)
- 2 garlic cloves, crushed
- 1/2 teaspoon ground cinnamon
- Ground black pepper
- ~1kg/ 2 lbs small new potatoes, halved (about 200g/ ~7 ounces per person)
- 100g/ ~3 ounces plain low fat yoghurt
- 1 tablespoon seeded mustard
- 1 large cucumber, cut into small pieces
- A large salad or large helping of green vegetables to serve
Thread the fish chunks onto the skewers. Put into a shallow glass or ceramic dish.
Put oil, lemon rind, lemon juice, oregano, garlic and cinnamon in a jar. Season with salt and pepper and shake well. Pour marinade over kebabs, turning a few times to evenly coat them. Cover in plastic and put in fridge for up to an hour to marinate.
During this time, bring a large pot of water to boil. Add potatoes and cook for around 10 minutes until firm but cooked through when skewered. Drain well. When cooled slightly toss potatoes and cucumber with yoghurt and mustard.
Heat up the barbeque or grill. Cook fish kebabs for around 6 minutes each side and serve immediately with potato salad (around 200g/ 7 ounces or the equivalent of 2 small potatoes per person) and green vegetables or salad.