BBQ Fish Butter Chicken Skewers

  • 25 25 mins Preperation
  • 10 10 mins Cooking
  • 4 Servings

Shopping List

  • 1 kg Firm white fish fillet, cubed
  • 1 jar Sharwood’s Butter Chicken Simmer Sauce
  • 100g Coconut cream
  • 100g spinach leaves
  • 30g Roasted chopped peanuts
  • 1 Tablespoon coriander leaves, chopped


    1. Thread the fish onto eight skewers. Place them in a shallow ceramic dish. Combine half the Sharwood’s Butter Chicken Simmer Sauce and coconut cream. Pour over the fish and marinate for 10 mins.  
    2. Heat the BBQ to medium high heat and cook the skewers for 2 to 3 mins each side, until golden and just cooked through.
    3. Heat remaining sauce in a small saucepan over medium heat for 3 mins until hot. 
    4. Serve skewers on spinach leaves with extra sauce, peanuts and coriander.

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