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Taupo Trout

Trout Kebabs on bed of rice

BBQ Smoked Trout Kebabs


  • 2x fillets trout
  • 3x capsicum – red, green, yellow
  • 1x large red onion
  • 1 x can of pineapple chunks or fresh pineapple
  • Dressing
  • 3x cloves of garlic – finely diced
  • Handful of dill – finely diced
  • 1x tablespoon Olive oil
  • 250ml sour cream
  • Juice of ½ lemon
  • Salt & pepper to taste


  1. Soak wooden skewers for 15 mins in water.
  2. Cut filets into even sized chunks – be generous, and continue with capsicum & onion.
  3. Thread pineapple chunk through the skewer first, followed by trout, capsicum, onion and lastly trout. Repeat twice.
  4. Brush on olive oil, season with salt & pepper, then place onto a hot grill until each side is charred.
  5. Then place into a smoker for 7mins.
  6. Plate up and drizzle a generous amount of dressing over the the kebabs.
  7. Dressing - Place all ingredients into a medium size bowl and mix until combined.

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