Seafood kebabs
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Leave the burgers in the freezer! These delicious scallop and prawn kebabs are guaranteed to make your barbecue a big success
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Serves: 4
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Skill level: Easy peasy
Ingredients
You can cut the peppers into cubes instead of circles if you prefer - whatever you think looks best!
- 6scallops, fresh or defrosted, cleaned
- 8 whole cooked prawns, fresh or defrosted
- 1 large red pepper, halved and deseeded
- 1 large yellow pepper, halved and deseeded
For the marinade:
- 150ml (5 fl oz) sunflower oil
- 5ml (1tsp) fennel seeds
- 10ml (2tsp) fresh marjoram
- 10ml (2tsp) fresh thyme
- 2 bayleaves
- juice of half a lemon
- salt and black pepper
Method
- Preheat the grill or barbecue.
- Slice the scallops in half. Using a cocktail cutter, cut eight circles from each pepper.
- Thread fish and vegetables onto four skewers beginning and ending with a piece of pepper, place in a shallow dish.
- Put all the ingredients for the marinade into a screw-top jar, and shake until well mixed.
- Pour this over the kebabs, cover and leave in a cool place for 1-2 hrs. Grill or barbecue kebabs for 5-10 mins turning once. Serve in wholemeal pitta bread or with brown rice.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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