Fish Tikka Skewers with Chapati and Pickled Cucumber

These fish tikka skewers with chapati and pickled cucumber are a vibrant, flavour-packed meal that brings the best of Indian-inspired street food to your barbecue. Firm white fish pieces are marinated in tikka masala paste and yoghurt, threaded onto skewers and grilled until lightly charred, then served on warm garlic chapati with a quick-pickled cucumber and onion, a blended mint and coriander yoghurt and a fresh spinach and tomato salad.

At around $13.50 per serve and on the table in just 30 minutes, this is a healthy, high-protein weeknight dinner that is as impressive as it is easy to pull together.

Why you’ll love this recipe

• Tikka-marinated fish grilled until lightly charred and smoky
• Quick-pickled cucumber adds a bright, tangy crunch
• Blended mint and coriander yoghurt is fresh and herbaceous
• Warm garlic chapati makes it a satisfying complete meal
• High in protein at 38.3g per serve
• Ready in just 30 minutes — perfect for weeknights

Why make fish tikka skewers?

Tikka masala paste is one of the most versatile pantry staples you can keep on hand — and it works beautifully with fish. The spiced paste clings to the fish pieces and forms a lightly caramelised crust on the grill, adding depth and warmth without overpowering the delicate flavour of the white fish. Using yoghurt in the marinade helps tenderise the fish and keeps it moist during cooking.

The quick pickled cucumber is the unsung hero of this dish. Taking just minutes to prepare, the combination of rice wine vinegar, sugar and salt transforms simple cucumber slices into a bright, tangy condiment that cuts through the richness of the tikka marinade and yoghurt sauce perfectly. It’s a technique worth knowing and applying to many other dishes.

Ingredients (serves 4)

Servings4

Pickled cucumber

• 6 baby cucumbers, thinly sliced lengthways
• 1 red onion, thinly sliced into rings (divided)
• 1 tbsp caster sugar
• ½ cup rice wine vinegar
• pinch of salt

Fish tikka skewers

• 600 g firm white fish fillets, cut into 3cm pieces
• ¼ cup tikka masala curry paste
• 200 g plain Greek-style yoghurt (divided)
• 4 garlic chapati

Mint and coriander yoghurt

• ½ cup fresh mint leaves
• ½ cup fresh coriander leaves
• 1 small garlic clove, crushed
• 2 tsp lemon juice

Spinach salad

• 80 g baby spinach
• 200 g grape tomatoes, halved

Recipe note: You will need 8 small bamboo skewers for this recipe. Soak them in cold water for at least 30 minutes before using to prevent them from burning on the grill.

How to make fish tikka skewers with chapati and pickled cucumber

Step 1: Make the pickled cucumber

Combine the sliced baby cucumbers and one-quarter of the sliced red onion in a heatproof glass or ceramic dish.

Place the caster sugar, rice wine vinegar and a pinch of salt in a small saucepan over medium-high heat. Bring to the boil, remove from heat and pour over the cucumber mixture. Set aside to pickle while you prepare the rest of the dish.

Step 2: Marinate and cook the fish skewers

Combine the fish pieces, tikka masala paste and 2 tablespoons of yoghurt in a bowl. Thread the fish evenly onto 8 pre-soaked skewers.

Heat a well-greased barbecue hotplate and grill over medium-high heat. Cook the fish skewers, turning occasionally, for 5 to 6 minutes or until just cooked through. Meanwhile, cook the chapati on the hotplate for 1 minute each side until lightly charred and heated through. Wrap in foil to keep warm.

Step 3: Make the mint and coriander yoghurt

Place the mint, coriander, garlic, lemon juice and remaining yoghurt in a food processor. Process until smooth and combined. Season with salt and pepper.

Step 4: Assemble and serve

Combine the baby spinach, halved grape tomatoes and remaining red onion in a serving bowl.

Place the warm chapati on serving plates. Top with the fish skewers and drained pickled cucumber. Drizzle with the herb yoghurt. Serve alongside the spinach salad.

Tips for best results

• Soak bamboo skewers in cold water for at least 30 minutes before grilling to prevent burning
• Cut the fish into even 3cm pieces so they cook at the same rate on each skewer
• Make the pickled cucumber first — the longer it sits, the better the flavour
• Don’t overcrowd the skewers — leave a little space between fish pieces for even cooking
• Grease the grill well before cooking to prevent the fish from sticking
• The herb yoghurt can be made ahead and refrigerated for up to 2 days

Serving suggestions

These fish tikka skewers pair beautifully with:

• Extra warm chapati or naan bread for the table
• Mango chutney or lime pickle on the side
• Steamed basmati rice for a more substantial meal
• A cold Indian lager or a glass of off-dry Riesling
• Sliced red chilli or chilli sauce for extra heat

Nutrition per serving

Based on 4 servings

Energy

1804 kJ

Calories

431 cal

Protein

38.3 g

Total fat

13.1 g

Saturated fat

7 g

Carbohydrate

34.6 g

Sodium

803 mg

Cholesterol

0.1 g

Final thoughts

These fish tikka skewers with chapati and pickled cucumber are a genuinely exciting weeknight dinner that brings bold Indian-inspired flavours to the table without any complexity. The tikka-marinated fish, the tangy pickled cucumber, the fresh herb yoghurt and the warm garlic chapati all work together in perfect harmony — each element doing exactly what it should to create a meal that is vibrant, satisfying and utterly delicious.

At just $13.50 per serve and ready in 30 minutes, this is the kind of recipe that proves healthy and flavourful cooking doesn’t have to be difficult. Fire up the barbecue, soak those skewers, and get ready for a dinner that will become a firm favourite in your household.