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


  • 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.
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