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Sticky Fish Kebabs


  • 900 g fillet of salmon or tuna or any firm fish
  • 6 12 large, woody, firm sprigs of rosemary, washed
  • 100 g butter, melted
  • 45 ml fine apricot jam, melted
  • 15 ml finely grated lemon rind
  • 15 ml lemon juice
  • 15 ml finely grated garlic (or to taste)
  • 5 10 ml dried red chili flakes (or to taste)
  • sea salt and milled black pepper


Cut the fish into 3-cm cubes and thread onto the rosemary sprigs, spacing the cubes a bit apart.

Mix together the butter, jam, lemon rind, lemon juice, garlic and chili flakes.

Heat a non-stick griddle or frying pan and cook the kebabs over medium-high heat until done to your liking, basting the kebabs regularly with the sticky basting.

Towards the end of the cooking time season the kebabs to your liking and serve.

Serves 6