Ingredients
For the Marinade:
125 ml Oil
65 ml Lemon Juice
65 ml Apricot Jam
1 Small Onion finely chopped
5 ml Robertsons Paprika
5 ml Robertsons Lemon Pepper
For the Kebabs:
800 g Hake Fillets skinned and cubed while still slightly frozen
10 – 12 Cherry Tomatoes
1 Green Pepper cubed
Instructions
Mix all the marinade ingredients together. Thread fish, cherry tomatoes and green pepper onto skewers.
Pour marinade over the skewers and leave to marinade for 20 minutes to one hour in the fridge.
Grill for 10 to 15 minutes 10 cm above moderate coals or under a hot grill, basting continuously with the sauce.
