The weather is hotting up out there and so are the BBQ's. These delicious seafood kebabs are the perfect easy dish to make in advance and spice up any alfresco dining experience.
Using seafood on your kebabs means a good dose of protein and omega oils whilst being low in saturated fats. Perfect for that pescatarian friend, but this recipe works equally as well with tofu and veg.
The lemon and dill mayo adds a refreshing accompaniment to this tasty dish but if you like things fiery add a few dashes of hot sauce in at the end.
For the marinade
For the kebabs
For the mayo
To begin, make your marinade by finely grating the ginger and chopping the garlic. Chop the spring onions into small pieces and place all these bits in a bowl and add the remainder of the ingredients, increasing or decreasing the amount of chilli flakes depending on how hot you like it.
Place the cherry tomatoes plus your prawns into the marinade. Mix everything so it is fully coated then cover and place in the fridge for at least an hour.
Whilst the marinade is working its magic, half fill a pint glass with cold water and place your bamboo skewers in there to soak, this helps to prevent them from burning.
Next, make your mayo.
Juice half the lemon and finely chop the dill. Ad both of these plus the rest of the ingredients to your low-fat mayo and stir thoroughly. Don’t forget you can add a couple of drops of hot sauce or even some chipotle paste at this stage if you want to go for full fiery effect.
Now start putting your prawns and tomatoes don’t the skewers, adding a few of each to everyone. Place on a dish that you can pour the remainders of the marinade over to really get the full flavour.
Place on the BBQ (or altenatively grill) but keep a good eye on them as they won’t take long to cook. You are looking for them to go pink but not to far further as they will overcook easily.
Serve with your refreshing (or spicy) mayo and enjoy!
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