Seafood Kebabs
- Prep
- 25
- Cooking time
- 10
- Serves
- 4
Method
- If using bamboo sticks, soak them in cold water for about 20 minutes.
- 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.
- 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.
- Season with a little salt and serve immediately, garnished with lemon wedges.
Ingredients
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
Salt
4 lemon wedge
