Fish Kebabs with Mint Chutney #SundaySupper

Its the first week of my kids’ Summer Holidays and I’ve been really enjoying my lazy mornings without the rush to wake them up or get their lunch boxes ready!Summer is my favorite time of the year!There’s fresh fruits and vegetables in abundance and let’s not forget the hot smoky barbecue that you can enjoy each day every day!!From Fresh Corn, to Meats and Fish, even Fruits,grilled foods are probably the best thing about summer.They’re fun to eat, adaptable to every palette,every cuisine.And with the Fourth of July round the corner,we’re celebrating this season with a Summer BBQ party!

Fish Kebabs with Mint Chutney

My fish kebabs are super easy and have tons of flavor.You can also use Chicken,Lamb or Shrimp for this preparation.I’ve used three different kinds of fresh fish here,Swordfish,Tuna and Salmon.The fish is marinated for about two hours and grilled for about 6-8 minutes on each side.

You can choose any kind of firm fish for these kebabs.I just love the different textures in the fish and they came out great!The flavors of mint and coriander goes really well with the fish and the reserved chutney can be served alongside these kebabs.The chutney has a bit of tang from the lemon, and slight hint of heat from the Jalapeño, that I love.I served it on a bed of Couscous Tabbouleh with Grilled Corn for our dinner.

My two great taste testers aged 9 and 5 also approved it :)

Fish Kebabs

Fish Kebabs with Mint Chutney

Serves 4


  • 1 thick (deboned) fillet each of-Swordfish,Tuna and Salmon (6-8 oz each)
  • For the Mint Chutney
  • Fresh Mint-1 cup
  • Fresh Coriander-1 cup
  • Garlic clove-1
  • Green Chili or Jalapeño-1 seeded and chopped
  • Salt-to taste
  • Lemon Juice-1 tbsp
  • Olive Oil-2 tbsp
  • water-1/4 cup or more if required


  1. Wash the fish and pat dry.Slice though the middle and cube into apprx 2 inch pieces.
  2. Chop up the coriander and mint.In a wet spice grinder or any food processor combine all the chutney ingredients except lemon juice and blend.Add a little more water if required.
  3. In a ziplock bag take about 4-5 tbsp of the Chutney and the fish and give it a good mix.Save the remaining chutney.
  4. Refrigerate the fish for two hours.Add the lemon juice a few minutes before grilling.
  5. Preheat the grill.
  6. Arrange the fish on skewers alternating each fish and grill on medium for about 6 minutes on each side.
  7. Serve hot with the reserved chutney.

Fish Kebabs in Mint Chutney 1

The lovely Jenny from The Messy Baker Blog is hosting this special Sunday Supper and we’ve got some amazing summer dishes and drinks for you :)


Hot Off the Grill:

On the Side:

Sweet Tooth:

In the Cooler:

Join the #SundaySupper conversation on Twitter on Sunday, June 30th to celebrate Summer. We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.


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  1. says

    When I make kebabs I typically do steak or chicken, but these fish kebabs look amazing! Definitely need to try these. The mint chutney looks delicious as well!

  2. Diana @EatMoveShine says

    Wow, these look beautiful! So healthy and full of flavor! Also love that you can use chicken too… I’ve been trying to find more recipes with mint. Yum!


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