Trout Souvlaki with Feta Sauce

Ingredients

Serves 4

• 4 thick British trout fillets
• 1 yellow pepper
• 1 red pepper
• 1 courgette
• 2 tbsp olive oil
• 1 lemon, juiced (plus 2 tsp zest for the sauce)
• Pinch dried oregano
• Salt and pepper

For the sauce:

• 125g feta, crumbled
• 125g Greek yoghurt
• 2 cloves garlic, crushed
• Freshly ground black pepper

Method

• Soak 4 wooden skewers in water for 1 hour.
• Cut the trout and peppers into evenly sized chunks, about 3cm wide.
• Slice the courgette into rounds.
• Thread the trout, peppers and courgette alternately on the wooden skewers.
• Place the skewers in a dish, pour over the oil and squeeze over the lemon juice.
• Sprinkle over the dried oregano and season with salt and pepper.
• Leave to marinate while you make the sauce: beat together the feta, yogurt, 2 tsp lemon zest and crushed garlic.
• Season to taste.
• Preheat the grill or barbecue. When ready to cook brush oil over the bars to help prevent sticking. Lift the skewers from the marinade and grill for about 10-12 minutes, turning once.
• Serve with the feta sauce.