Seafood and lime kebabs

Name: Seafood and lime kebabs
Prep time: 25 min
Cook time: 6 min
Total time: 31 min
Yield: 4
Ingredients: 225 g (8oz) peeled, raw king prawns, de-veined; 550 g (1 ¼lb) (1 1/4lb) fillet, cut into 2.5cm (1in) cubes; Juice 1/2 lime; 1 garlic clove, crushed; 30 mL (2 tbsp) chilli oil; 30 mL (2 tbsp) teriyaki sauce; 2 limes and 1 lemon, each cut into 8 wedges; Finely chopped and de-seeded green chilli, spring onion curls and flat-leafed parsley to garnish

Seafood meal ideas like this one keep midweek dinners interesting!

By Mandy ThomsonPublished: 01 September 1998

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Preparation Notes: plus 1hr marinating

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Yields:

Prep Time:

25 mins

Cook Time:

6 mins

Total Time:

31 mins

Ingredients

225 g (8oz) peeled, raw king prawns, de-veined
550 g (1 ¼lb) (1 1/4lb) fillet, cut into 2.5cm (1in) cubes
Juice 1/2 lime
1 garlic clove, crushed
30 ml (2 tbsp) chilli oil
30 ml (2 tbsp) teriyaki sauce
2 limes and 1 lemon, each cut into 8 wedges
Finely chopped and de-seeded green chilli, spring onion curls and flat-leafed parsley to garnish

Directions

1. Step 1
  Place the king prawns and monkfish in a bowl. Combine the lime juice, garlic, chilli oil and teriyaki sauce and pour over the top. Stir well to coat and leave in a cool place for up to 1hr.
2. Step 2
  Remove the seafood from the marinade and thread on to eight skewers interspersed with lime and lemon wedges. Heat a griddle or grill.
3. Step 3
  Grill the kebabs for 3min, turning once during cooking and brushing with the marinade. Garnish with green chilli, spring onions and parsley and serve.
  
  Prepare ahead.
  
  Complete the recipe for up to the end of step 2, cover and chill.
  
  To serve.
  
  Complete the recipe.
  
  Try more triple-tested recipes:
  
  Wild herb kebab recipe
  
  Spiced lamb kebab with crunchy coleslaw recipe
  
  More seafood recipes