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Barbeque Hoki Kebabs

Serves: 4

Cooking time: 15


  • 1 x 425g defrosted frozen hoki or fresh hoki fillets (or other firm white fish)
  • 8 x wooden skewers
  • Salt & pepper
  • Lime aioli
  • 2 x red capsicum, seeded and sliced
  • 1 x eggplant, sliced
  • 4 x courgettes
  • 1 x red onion, sliced
  • Olive oil
  • Dukkah

Cooking instructions

  1. Soak the skewers for 10 minutes in warm water.
  2. Cut the Hoki into cubes and thread on the skewers.
  3. Season with salt and pepper to taste.
  4. BBQ the kebabs and vegetables; season as desired.
  5. Place the cooked vegetables on a large platter, drizzle with olive oil and sprinkle with dukkah.
  6. Place the kebabs on top of the vegetables and drizzle with lime aioli.


Recipe courtesy of Sealord