Tuesday, January 25, 2011

seafood kebabs

  • 250g    large shelled prawns,
  • 250 g   course diced fish,
  • 250g     good sized fresh scallops
  • 50ml     oil
  • 30ml     fresh squeezed lemon juice
  • 2 peeled, flattened and chopped fresh garlic cloves
  • Salt and ground black pepper to taste.
  • Wooden skewers
Skewer the prawns and fish  and place meaty skewers in a large flat bowl.
Whisk the oil, lemon juice, garlic and other seasonings.
Marinate the kebabs in this mixture for 5 hours.
Grill the kebabs over hot barbecue coals of on the pan
Turn kebabs and baste with sauce constantly until brown and crispy. Not too long! 5-7 minutes should do the trick.
Serve on hot white basmati rice with a tart green salad

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