Chorizo and Fish Kebabs

Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Special options: Egg free, Gluten free, Nut free
Course: Entree, Finger food, Side dish
Favourite flavours: Beef, Pork, Seafood

Ingredients
2 tablespoons Minerva extra virgin olive oil
1 garlic clove, crushed
600g blue-eye fillets, cut into cubes
2 long red chillies, deseeded,
thickly sliced lengthways
2 chorizo, sliced

Method
Combine oil and garlic in a bowl. Add fish and toss to coat. Cover and refrigerate for 30 minutes to marinate.

Preheat barbecue on high. Thread a cube of fish, a slice of chilli and a slice of chorizo onto a bamboo skewer. Repeat with remaining ingredients and brush with garlic marinade. Cook on grill plate for 2 minutes each side, until golden and cooked through. Serve.

Tips
Cut fish into cubes the same width as the chorizo slices. Long red chillies are much milder than the smaller red ones.

Source
Australian Table Magazine - December 2007