Fire up the barbie and get cooking with these super-easy skewers.
- Place potatoes in a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Boil for 8 to 10 minutes or until just tender. Drain. Refresh under cold water. Cut in half. Thread onto 4 skewers. Brush with 1 tablespoon oil. Season with salt and pepper.
- Thread eggplant, fish and onion onto 12 skewers. Place in a large shallow glass or ceramic dish. Combine lemon juice, garlic, parsley, dill and remaining oil in a jug. Drizzle ¼ cup oil mixture over skewers. Turn to coat. Cover with plastic wrap. Refrigerate for 10 minutes.
- Heat a greased barbecue plate or chargrill on medium-high heat. Cook potato skewers for 4 to 5 minutes each side or until cooked through. Transfer to a plate. Cover to keep warm. Cook fish skewers, brushing with remaining oil mixture, for 2 to 3 minutes each side or until fish is cooked through and vegetables are tender.
- Serve skewers with salad leaves and lemon wedges.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set