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

Calories 160 kCal 8%
Fat 6g 9%
  -  Saturates 1g 5%
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  • Delicious lime and chilli-infused prawn and monkfish threaded on to skewers for the barbecue


    • 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


    • 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.

    Top tip for making Citrus seafood kebabs

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

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