U.S. Spicy Skin on Wedges Kebab with Lemongrass and Lime

Ingredients

2 cups of U.S. Spicy Skin on Wedges
1 red bell pepper (seeded, cut into chunks)
1 yellow bell pepper (seeded, cut into chunks)
1 big tomato (cut into wedges)
2 onions (cut into wedges)
1 cup of mushroom (cut into wedges)
1 zucchini (cut into thick slices diagonally)
400 grams of boneless, skinless Cod loin (or any firm fleshed fish), cut into bite sized chunks
¼ cup of extra virgin olive oil
1 teaspoon of salt
1 teaspoon of pepper
2 teaspoons of lemongrass powder
3 cloves of garlic (minced)
2 teaspoons of fresh lime juice (or lemon)

Instructions

Place all the ingredients in a large bowl and toss to combine. Allow the ingredients to marinate for at least 30 minutes or up to 1 hour.
While waiting for the marinade, heat the right amount of charcoal on medium heat, wait until the charcoal is covered with white-grey ash before starting to grill. This should take up to 15 – 30 minutes.
Place all the marinade ingredients on the grill rack or thread onto skewers. Brush the kebabs with any leftover marinade.
Grill over the charcoal heat for 12 – 15 minutes or until the vegetables are tender and the fish is cooked through or until charred, turning occasionally.
Scatter the lemon zest over the dish and serve with your favorite dipping sauce.

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