Ajwain Seed-Spiced Fish Skewers with Cucumber Salad

20 minutes

10 minutes

4

Ingredients

Cut your fish into 3cm chunks, pat dry, and set aside while you prepare your marinade. In a bowl, combine your spices, garlic, yoghurt and 1/2 the Dijon mustard, and apple cider vinegar, with a good glug of olive oil.
Add your fish pieces in, toss to coat, and place covered in the fridge to marinate for at least 30 mins.
While the fish marinates, place your skewers in water to soak to avoid them burning when cooking. For the dressing – put your remaining mustard, apple cider vinegar, sugar, a pinch of salt and pepper, and a good glug of olive oil, and whisk to combine and emulsify. Add your cucumber and onion into a bowl along with your dressing and toss to coat. Set aside.
Remove your fish from the fridge and thread the pieces onto your skewers. Place a pan, griddle, or BBQ on med-high heat. When hot, add a drizzle of olive oil in and cook your skewers in batches for about 2-3 mins on each side. They’re cooked when they’re opaque and flaky inside. Transfer to a plate, squeeze lemon all over, and set aside to rest.
Before serving, toss your mint leaves through your cucumber salad, serve alongside your fish skewers, and a dollop of yoghurt, and enjoy!