Why our tandoori fish marinade works for kebabs
You want fish kebabs that hold together, stay moist, and taste full of flavour. Our dry marinade gives you that without extra mixing bowls or a fridge full of add-ins.
Tandoori Fish Kebabs Recipe
Tandoori Fish Kebabs Recipe for BBQ or Oven Cooking
Tandoori fish kebabs bring the same bold, spiced flavour you expect from fish tikka or fish skewers, with a method that fits home cooking. You can cook them for BBQ, in the oven, in a pan, or in the air fryer, and you do not need a tandoor to get great results.
We make this recipe with our Tandoori Masala for Fish so you can skip the long ingredient list and get straight to cooking. No egg, yoghurt, oil, or lemon needed. You can coat dry fish straight from prep, or wet it with a little water first if you want the marinade to cling more firmly.
No egg, yoghurt, oil, or lemon needed
Directly on dry fish or with a little water first
Oven, pan, air fryer, or BBQ
With Ever East Tandoori Masala for Fish
- No egg, yoghurt, oil, or lemon needed
- You can apply it directly to dry fish
- You can wet the fish with a little water first if you prefer
- You get a quick, low-mess prep
- You can use it with cod, haddock, salmon, sea bass, tilapia, basa, white fish fillets, and king prawns
This recipe suits busy weeknights, family meals, and weekend BBQs.
Best fish and seafood for tandoori fish kebabs
Firm fish gives you the easiest kebabs. It holds its shape on skewers and turns without breaking.
Our favourite options
- Cod: firm, mild, easy to skewer
- Haddock: flakes a bit more than cod but still works well
- Salmon: rich, moist, and strong enough for skewers
- Sea bass: great flavour, best cut into even chunks
More fish and seafood that work well
- Tilapia: soft, so handle with care
- Basa: tender and quick-cooking
- White fish fillets: use any firm white fish you like
- King prawns: perfect for skewers and fast cooking
Fish that hold together best on skewers
- Cod
- Salmon
- Sea bass
- King prawns
If your fish feels delicate, you can thread it tightly on skewers or cook the coated pieces on a tray without skewering.
Recipe details
Prep time: 10 minutes
Rest time: 45 minutes
Cook time: 8 to 15 minutes, depending on method and fish
Serves: 4
Ingredients
- 600g fish fillets or king prawns
- 4 to 6 tablespoons Ever East Tandoori Masala for Fish
- A small splash of water, optional
- Wooden or metal skewers
You do not need any extra marinade ingredients. No egg, yoghurt, oil, or lemon needed.
Equipment
- Chopping board
- Knife
- Mixing bowl or tray
- Skewers or kebab sticks
- Oven tray, frying pan, air fryer basket, or BBQ grill
How to make tandoori fish kebabs
- Prep the fish
Cut your fish into large bite-sized chunks. Aim for even pieces so they cook at the same pace. If you use king prawns, peel and devein them first. - Pat dry
Use kitchen paper and pat the fish or prawns dry. Dry fish takes the coating well. - Coat with marinade
Sprinkle Ever East Tandoori Masala for Fish over the fish pieces. Turn them with your hands so the coating covers all sides. - Add water if you want more cling
You can coat the fish dry, or you can wet it with a little water first. Use only apply enough water to help the marinade stick. You do not need oil, yoghurt, or lemon. - Rest the coated fish
Leave the fish for 45 minutes. That gives the marinade time to settle on the surface. - Skewer with care
Thread the fish or prawns onto skewers with gentle pressure. Leave a little space between pieces so heat can reach all sides. If you use delicate fish, support each piece with a second skewer or cook it off-skewer on a tray. - Cook until just done
Fish dries out if you leave it too long. Cook until the flesh turns opaque and flakes with light pressure. Prawns should turn pink and firm.
Cooking methods
Oven tandoori fish kebabs
Heat your oven to 220°C, or 200°C fan.
- Line a tray or rack
- Arrange the skewers in a single layer
- Cook for 10 to 15 minutes, turning once halfway
- Check from 8 minutes if you use smaller pieces or thin fillets
The fish should look opaque with light charring at the edges.
BBQ tandoori fish kebabs
Heat the BBQ to medium-high and oil the grill bars if needed.
- Place the skewers over direct heat
- Cook for 8 to 12 minutes
- Turn them with care every 2 to 3 minutes
Use firm fish for the BBQ if you want the cleanest result. Cod, salmon, sea bass, and king prawns work well.
Pan-fried tandoori fish kebabs
Heat a non-stick pan over medium heat.
- Lay the skewers in the pan, or cook the fish pieces without skewers
- Cook for 8 to 10 minutes
- Turn with care so the coating stays in place
This method suits smaller batches and weeknight meals.
Air fryer tandoori fish kebabs
Heat your air fryer to 160°C.
- Place the fish pieces or short skewers in one layer
- Cook for 8 to 10 minutes
- Turn once halfway through
Check early with delicate fish. King prawns can finish in 6 to 8 minutes.
Ready to cook your own batch?
Pick up our fish marinade and keep dinner simple. You get bold tandoori flavour without extra prep, and you can cook it your way. No egg, yoghurt, oil, or lemon needed.
Buy fish marinade
Serving ideas
Serve your tandoori fish kebabs with:
- Pilau rice or plain basmati rice
- Salad with cucumber and red onion
- Naan or flatbreads
- Mint chutney
- Mango chutney
- Raita
- Chips for an easy family meal
- Roasted vegetables
If you want a full tandoori spread, add another recipe from our range. tandoori chicken recipe
Tips for juicy fish kebabs
- Choose firm fish if you plan to skewer it
- Cut even chunks so all pieces cook at the same pace
- Pat the fish dry before coating
- Use only a little water if you want extra cling
- Rest the coated fish before cooking
- Turn skewers with care
- Check early, especially in the air fryer
- Pull the fish as soon as it flakes
Work-ahead tips
You can cut and coat the fish ahead of time and keep it in the fridge for a short hold before cooking. We suggest cooking it the same day for the best texture.
If you want a faster dinner, coat the fish in the morning, skewer it later, and cook it fresh in the evening.
Recipe notes
- Cod and salmon give the most reliable kebabs
- Basa and tilapia cook fast, so reduce your cooking time
- King prawns suit the same coating and make a great seafood kebab
- You can cook coated fish pieces without skewers if that feels easier
- No egg, yoghurt, oil, or lemon needed
FAQs
Do I need a tandoor for this tandoori fish kebabs recipe?
No. You can cook these kebabs in the oven, on the BBQ, in a pan, or in the air fryer.
Can I use the marinade straight on dry fish?
Yes. You can apply our marinade directly to dry fish. You can also wet the fish with a little water first if you want the coating to cling more firmly.
Which fish works best for kebabs?
Cod, salmon, and sea bass give you the strongest pieces for skewering. King prawns work well too.
Can I make this recipe in the oven instead of on the grill?
Yes. Oven cooking works well for fish kebabs and gives you a simple indoor method. Cook at 220°C, or 200°C fan, for 10 to 15 minutes.
How do I stop fish kebabs from drying out?
Use firm fish, cut even pieces, and check them early. Fish needs a short cook. Pull it as soon as it turns opaque and flakes with light pressure.
Can I pan fry tandoori fish instead of skewering it?
Yes. Coat the fish pieces and cook them in a non-stick pan over medium heat for 8 to 10 minutes, turning with care.
Can I use king prawns with this marinade?
Yes. Our Tandoori Masala for Fish works well with king prawns. They cook fast and suit skewers, trays, and air fryers.
Do I need to add yoghurt or lemon?
No. No egg, yoghurt, oil, or lemon needed.
Can I use this marinade for other fish dishes?
Yes. You can use it for coated fillets, fish bites, seafood skewers, and quick traybake meals. Browse our full fish range here: Fish Archives – Ever East
Explore more from Ever East
If you enjoy this tandoori fish kebabs recipe, you can try more bold, low-mess cooking ideas from our range:
