These quick and easy fish sosaties are perfect for your next braai 


  • 750g skinless kingklip, cubed
  • 90ml olive oil, plus some for drizzling
  • juice and finely grated zest of 2 lemons
  • 45ml dried oregano
  • 1 garlic clove, crushed
  • 30ml red wine vinegar
  • baby tomatoes, cut in half (optional)
  • pita bread to serve
  • wooden skewers soaked for 15 minutes in cold water

For the tzatziki

  • 1 cucumber, grated
  • 1 garlic clove, crushed
  • 250ml Greek yoghurt
  • 45ml chopped mint (optional)
  • salt and freshly ground black pepper


Add the fish and the rest of the ingredients to a non-metallic dish. Mix, cover and refrigerate.

To make the tzatziki

  1. Add the grated cucumber to a clean paper or dish towel and squeeze out all the excess liquid.
  2. Place in a bowl with the remaining ingredients, season and mix well. Refrigerate until serving.

To make the fish

  1. Remove the fish from the marinade, drain and pat dry with a kitchen towel.
  2. Thread onto the skewers and drizzle with olive oil.
  3. Braai the sosaties on a medium-to-high heat for 2-3 minutes per side or until braai marks appear.
  4. Braai the pita breads on both sides for a few seconds until warmed through.
  5. Serve the fish sosaties with the pita bread, tzatziki and baby tomatoes.