Citrus seafood kebabs recipe

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Woman's Weekly's lime and chilli marinated seafood kebabs with teriyaki sauce. For more BBQ recipes visit goodtoknow

  • healthy
Serves4
SkillEasy
Preparation Time5 mins (plus 20 mins marinating time)
Cooking Time3 mins
Total Time30 mins
Cost RangeSplashing
Nutrition Per PortionRDA
Calories160 Kcal8%
Fat6 g9%
Saturated Fat1 g5%

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

WEIGHT CONVERTER

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Method

  1. 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.
  2. 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.
  3. 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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