- 4 wooden skewers
- 75g bulgar wheat
- 1 lime
- A handful of coriander
- 1 garlic clove
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 375g fish pie mix
- 1 red onion
- 2 vine tomatoes
- 2 mini cucumbers
- 50g peppery salad mix
- 150ml boiling water
- Sea salt
- Freshly ground pepper
- 2 tbsp cold water
- 3 tsp olive oil
- 1.
Put the skewers in a large bowl or dish of water to soak – this helps stop them catching and burning when they are under the grill.
- 2.
Tip the bulgar wheat into a large heatproof bowl. Pour in 150ml boiling water and add a pinch of salt. Swirl to mix, then cover with a plate and set aside to soak for 15-20 mins.
- 3.
While the bulgar soaks, make the chermoula. Zest and juice the lime into a small bowl. Finely chop the coriander, leaves and stalks. Peel and finely chop the garlic clove. Add them both to the bowl and measure out 1 tsp each ground cumin and smoked paprika, then stir them in. Add a little salt and pepper and 2 tbsp water. Stir to mix then set to one side.
- 4.
Heat your grill to high. Line a baking tray with foil. Peel the red onion and slice it into 8 wedges. Thread the fish pie mix and onion wedges onto the skewers and place on the foil-lined baking tray. Brush each skewer with ½ tsp olive oil and season with salt and pepper. Grill the kebabs for 8-10 mins, turning once or twice, till the fish is opaque and flakes easily.
- 5.
While the kebabs cook, drain the bulgar wheat if there is any excess water. Dice the tomatoes. Halve and roughly chop the cucumbers. Add them all to the bulgar wheat with 1 tsp olive oil and a little salt and pepper. Toss to mix.
- 6.
Serve the grilled fish kebabs with the bulgar salad, the lime and coriander chermoula and the salad leaves on the side.