Paprika & Lime Trout Kebabs
This dish is screaming summer! Fresh and delicious, it’s beach-body approved!
Recipe by: Tiffany Kate-Lyn Matthews
Serves: 2 – 4
Preparation time: 15 – 20 minutes
Cooking time: 25 – 30 minutes
Ingredients:
- 4 trout fillets, skin removed & cut into cubes
- 2 red onions, quartered
- 2 green peppers, quartered
- 2 Tbsp olive oil
- 2 Tbsp smoked paprika
- Zest & juice of 1 lime
- 2 garlic cloves, minced
- Salt & pepper, to taste
- For the tzatziki
- 1 cup double thick plain yoghurt
- 1 cucumber, grated & excess moisture squeezed out
- 1 garlic clove, minced
- 1 Tbsp fresh dill, chopped
- 1 Tbsp lemon juice
- Salt & pepper, to taste
How To Make Paprika & Lime Trout Kebabs
- In a bowl, combine olive oil, smoked paprika, lime zest, juice, garlic, salt, and pepper.
- Add the trout cubes, red onions and peppers, gently tossing to coat, then cover and marinate in the refrigerator for 30 minutes.
- In a separate bowl add all the ingredients for the tzatziki, season to taste with salt & pepper.
- Heat a griddle pan to medium heat, thread the marinated trout onto the skewers, make sure to leave a space between each piece, place the skewers on the pan and cook for 3 – 4 minutes on each, or until the trout is cooked through and slightly flaky.
- Serve the kebabs immediately with a generous amount of tzatziki.