Seafood Kebabs

Seafood Kebabs

Cooking time


  1. If using bamboo sticks, soak them in cold water for about 20 minutes.
  2. Place Cobram Estate Light Extra Virgin Olive Oil, garlic, basil, paprika and a little pepper in a bowl. Cut fish into approximately 2cm cubes and add to the bowl. Add prawns and trimmed scallops and toss the seafood gently in the seasoning. Cover and refrigerate for 15 minutes.
  3. Thread seafood onto bamboo sticks or skewers and cook on a hot barbecue, turning kebabs over halfway through the cooking. They need about 2-3 minutes on each side.
  4. Season with a little salt and serve immediately, garnished with lemon wedges.

Ingredients Chevron Icon

4 Tbsp Cobram Estate Light Extra Virgin Olive Oil

1 clove of garlic, finely sliced

2 Tbsp chopped basil

1/2 tsp paprika

Freshly ground black pepper

400g firm fish fillets

16 small, green prawns, shelled and de-veined

16 firm scallops


4 lemon wedge