Tandoori Cod Kebabs

Tandoor cod kebabs

Tandoori cod kebabs may sound a little interesting. Personally I’ve only ever had tandoori chicken dishes before, however upon returning from Madrid (see my Instagram for photos), I told Stew that I wanted a healthy week of food. So he bought a couple of beautiful pieces of cod and decided to rustle this up for me, and I have to say, it was delicious! I would love to cook cod more often, and with no fried batter in sight!

We served our kebabs with wild rice, a tomato salad and homemade tzatziki.

The spices listed below to make the tandoori rub will make too much for just this one dish. However, simply place in a sealed container and store in cool, dry place for new time!

Tandoori kebabs

Ingredients (serves 2):

  • 2 cod fillets
  • 1 yellow pepper
  • 1 red onion
  • Fresh coriander bunch
  • 1 lemon

Tandoori spice mix:

  • 3 tbsp ground ginger
  • 3 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp paprika
  • 1 tbsp ground black pepper
  • 2 tsp salt
  • 1.5 tsp turmeric
  • 1.5 tsp ground nutmeg
  • 1.5 tsp ground cloves
  • 1.5 tsp ground cinnamon


  1. Place your grill onto a medium-high heat. Cut your cod into roughly 3cm cubes. Mix all of the spices together and spoon half of the mixture over the cod. Using your hands, rub in thoroughly and place to one side. (Use this time to prep anything else you’re serving with the kebabs).
  2. Chop your pepper and red onion into 3cm squares. Alternate the cod, pepper and onion onto your skewers.
  3. Place foil onto a baking tray, lightly drizzle with oil or use spray oil. Place your kebab skewers onto the foiled baking tray and put under the grill. Grill for 5-6 minutes before turning the skewers over and repeating on the other side. Times may vary, but you’re looking for a slightly charred look to the kebabs.
  4. Serve with rice, and drizzle with chopped coriander and squeezes of lemon.

Tandoori cod skewers

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