Spicy Thai fish kebabs

Ingredients

• 1 tbsp lemon grass (we used the widely available Schwartz Thai Lemon Grass and Coconut Stir-Fry Seasoning)
• 1 tsp vegetable oil 
• 250 g filets skinless cut into strips
• 1  bell pepper yellow seeded cut into chunks
• 1  onion cut into chunks
• 4  cherry tomatoes 
• 2 servings jasmine rice 
• 1 tbsp parsley fresh chopped
• 150 ml yogurt low-fat
• 2 servings juice of lemon to taste

Equipment

• bowl
• oven
• baking pan
• aluminum foil
• skewers

Directions

1. Preheat the oven to 180C/gas 4/ fan 160C. Line a baking tray with foil and brush lightly with oil.
2. Mix the spices and oil in a shallow bowl and season well.
3. Roll the fish in the spice mixture, then loosely concertina it on 4 skewers. Follow with 2-3 chunks of pepper and onion per skewer and finish with a cherry tomato.
4. Roast the skewers on the foil for 8-10 minutes or until the fish is white and opaque. Stir the parsley into the yogurt, then add the lemon juice and salt and pepper to taste.
5. Serve with the kebabs and rice.