-
Place 6 wooden skewers into a
large roasting tray of cold water to soak – this will stop
them from burning.
-
On a chopping board, slice the
crusts off the ciabatta, then cut into 2cm chunks. Place
into a large mixing bowl with a splash of boiling water
and toss together.
-
On a chopping board, slice the
fish into even-sized chunks, roughly the same size as the
ciabatta.
-
Cut the lemon into 6 wedges.
Remove the skewers from the tray, discard the water and
wipe the tray dry.
-
Divide and thread the ciabatta
and fish between your skewers – don’t push them too close
together otherwise they won’t cook properly. Thread a lemon wedge onto the
end of each skewer. Place each one onto the tray.
-
Put the griddle pan on a high
heat to warm up (or you could cook them under the grill).
-
Place the skewers onto the
griddle pan and cook for 10 to 15 minutes or until cooked
through, turning every 2 minutes to get nice and golden on
all sides – you may need to do this in batches.
-
Once cooked, transfer the
kebabs to a serving platter and serve with a fresh zingy
salad and some rice or flatbreads.
DAILY
DINNERS 
