Michelle Bridges’ Fish Kebabs

A fun fish twist on the classic kebab. These flavours also work really well with chicken, tofu or prawns, so it’s a versatile little recipe!

Serves 2 – Prep time: 20 minutes – Cooking time: 5 minutes – Great for dinner


  • 200g white fish fillets, skin and bones removed, cut into 2cm chunks
  • 200g Atlantic salmon fillets, skin and bones removed, cut into 2cm chunks
  • Finely grated zest and juice of 1 lemon
  • 1/2 brown onion, finely chopped
  • 1 tablespoon chopped dill
  • 1 clove garlic, crushed
  • 1 teaspoon finely grated ginger
  • Olive oil spray
  • 70g baby spinach leaves
  • 1 celery stalk, leaves on, sliced


  1. Combine the white fish, salmon, lemon zest, onion, dill, garlic and ginger in a large bowl. Season well with freshly ground black pepper and toss to combine.
  2. Thread the white fish and salmon alternately onto four skewers.
  3. Heat a chargrill pan over medium-high heat. Lightly spray the skewers with olive oil and cook for 5 minutes, turning often, until the fish is lightly golden and cooked through. (Alternatively, cook on a foil-lined baking tray under a hot grill for 8–10 minutes.)
  4. Meanwhile, toss the spinach leaves, celery and celery leaves in a bowl.
  5. Divide the salad between plates, add the skewers and finish with a squeeze of lemon juice.

Tip: If you are using wooden or bamboo skewers, soak them in cold water for 15 minutes before threading the fish on, to prevent them burning during cooking. A handful of fresh rocket would be a delicious addition to the salad mix.

Nutritional Information (per serve)

  • Calories                       323
  • Protein                        38.7g
  • Fat Total                     16.0g
  • Fat Saturated               4.3g
  • Carbohydrates             4.6g
  • Sugars                         3.3g
  • Sodium                        103.3mg
  • Dietary Fibre               3.6g

Low-carb Solution by Michelle Bridges, published by Macmillan Australia, RRP $36.99.

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Written by Michelle Bridges


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