BBQ FISH KEBAB WRAPS
800g thick fleshed white fish, cubed
1 sachet (200g) FODMAPPED Butter Chicken Curry Simmer Sauce
Zest & juice of 1 lemon
1/4 cup Greek yoghurt
4 bamboo skewers, soaked
4 gluten free wraps, warmed for serving
2 cups iceberg lettuce, shredded
2 tomatoes, diced
1 small cucumber, shaved thinly
1/2 cup Greek yoghurt
Place the cubed fish into a zip lock bag.
Add the FODMAPPED Butter Chicken Curry Simmer Sauce, lemon zest and juice with the Greek yoghurt to the bag and shake to coat fish well.
Refrigerate the bag of fish and allow to marinate for up to 1 hour.
Thread marinated fish cubes onto the skewers. Spray skewers with a little olive oil.
Cook skewers on a preheated griddle pan for 4 -5 minutes each side or until tender.
Place each warm tortilla onto a serving plate or wooden board, top with iceberg lettuce, tomato, cucumber and mint leaves.
Cover salad with one fish skewer, drizzle with extra yoghurt and serve.
Fish maybe replaced with prawns or chicken for a delicious difference.