Fish Kebabs with Garlic Yogurt Sauce 2-3 servings (about 8 kebabs)

4 Fresh sea fish fillets – skinned and deboned
2 packets Lemon Tree
1 medium scallion- finely chopped
1 handful of finely chopped cilantro or parsley
A pinch of sea salt and freshly ground black pepper
1 thick slice of white bread
Chili –as desired

For the sauce:
1 container Sheep’s milk yogurt
2 cloves garlic- minced
Pinch of salt


  1. Coarsely chop the fish with a sharp knife or with quick pulses in a food processor.
  2. Soak the bread briefly in water and then squeeze well and crumble.
  3. Mix all ingredients together gently until well incorporated.
  4. Cover and place in the refrigerator for about an hour.
  5. Taste and adjust seasoning (roast a small portion and taste if you are unable to taste raw fish).
  6. With wet hands, form patties and grill elongated kebabs on a grill or on a large nonstick skillet for about 2 minutes on each side, just until fully cooked. Do not dry out the kebab.
  7. Mix the sauce ingredients. Serve with garlic yogurt sauce and garnish with micro greens.