Ingredients

4 herring or mackerel fillets, fresh or defrosted
3 red onions, quartered
12 cherry tomatoes, halved
salt and black pepper

Sauce

300ml (10 fl oz) fish or chicken stock
150ml (5 fl oz) tomato ketchup
2 x 15ml spoon (2 tablespoons) Worcestershire sauce
2 x 15ml spoon (2 tablespoons) wine vinegar
2 x 15ml spoon (2 tablespoons) brown sugar
2 drops Tabasco (optional)
2 x 15ml spoon (2 tablespoons) tomato puree
1 x 15ml spoon (1 tablespoon) cornflour
sprig of thyme for garnish

Serves 2-4

Method

Preheat the grill or barbecue

Cut mackerel or herring into 4 crosswise.

Thread onto skewers alternating with the onion and tomatoes, season.
Place on a lightly greased grill pan.

To make the sauce: mix all the ingredients, except the cornflour, together in a small pan.

Grill or barbecue the kebabs for about 10 minutes, basting with the sauce and turning the skewers.

Blend the cornflour with a little water to make a smooth paste. Pour into the sauce with any juices from the kebabs. Cook over a gentle heat, stirring until thickened and smooth.

Garnish and serve on a bed of brown or white rice accompanied by the sauce and a crisp green salad.

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