Citrus seafood kebabs Recipe

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  • Dairy-free

serves:

4

Skill:

easy

Cost:

splashing

Spice:

Medium

Prep:

05 min

Cooking:

3 min

Nutrition per portion

RDA
Calories 160 kCal 8%
Fat 6g 9%
  -  Saturates 1g 5%

Delicious lime and chilli-infused prawn and monkfish threaded on to skewers for the barbecue

Ingredients

  • 3 limes
  • 1 clove garlic, peeled and crushed
  • ½-1 green chilli, deseeded and finely chopped
  • 2tbsp olive oil
  • 2tbsp teriyaki sauce
  • 400-500g (14oz-1lb) monkfish fillet, skinned
  •  200g (7oz) peeled, raw king prawns
  • Cooked rice and salad leaves, to serve
  • You'll also need:
  • 16 small bamboo skewers

Method

  • Mix the juice from 1 lime with the garlic, chilli, oil and teriyaki sauce in a shallow dish. Cut the monkfish into 16 x 2.5cm (1in) cubes and put in the marinade with the prawns. Leave to marinate for about 20 mins. Soak the wooden skewers in water.

  • Cut the other 2 limes into 8 wedges each. Thread a lime wedge, then a piece of monkfish and 2 prawns on to each skewer.

  • Heat a griddle or the grill. Cook the kebabs for 2-3 mins, turning once during cooking. Heat any leftover marinade in a small pan until boiling, then pour it over the kebabs for serving.

More Recipe Ideas

Top Tip

Sue's Tip: You can use lemons instead of the limes, if you prefer.