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Ingredients
4 herring or mackerel fillets, fresh or defrosted
3 red onions, quartered
12 cherry tomatoes, halved
salt and black pepper
Sauce
300ml (10 fl oz) fish or chicken stock
150ml (5 fl oz) tomato ketchup
2 x 15ml spoon (2 tablespoons) Worcestershire sauce
2 x 15ml spoon (2 tablespoons) wine vinegar
2 x 15ml spoon (2 tablespoons) brown sugar
2 drops Tabasco (optional)
2 x 15ml spoon (2 tablespoons) tomato puree
1 x 15ml spoon (1 tablespoon) cornflour
sprig of thyme for garnish
Serves 2-4
Method
Preheat the grill or barbecue
Cut mackerel or herring into 4 crosswise.
Thread onto skewers alternating with the onion and
tomatoes, season.
Place on a lightly greased grill pan.
To make the sauce: mix all the ingredients, except
the cornflour, together in a small pan.
Grill or barbecue the kebabs for about 10 minutes,
basting with the sauce and turning the skewers.
Blend the cornflour with a little water to make a smooth
paste. Pour into the sauce with any juices from the
kebabs. Cook over a gentle heat, stirring until thickened
and smooth.
Garnish and serve on a bed of brown or white rice accompanied
by the sauce and a crisp green salad.
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