Fish Kebabs with salmon, prawn and cod

An easy and tasty meal, perfect as a healthier BBQ alternative.

Ingredients


  • enough lemon herb marinade to cover the fish
  • 4 salmon fillets
  • 4 cod fillets
  • 16 tiger prawns
  • 4 peppers (1 red, 1 green, 1 orange, 1 yellow)
  • 16 mushrooms
  • 4 skewers
  • fennel, dill and oregano butter to serve

Method

  1. Marinade the fillets of salmon and cod in Lemon Herb Marinade for 2 hours (in the fridge, covered) turning them after 1 hour.
  2. Cut the peppers in half, lengthways, deseed them and cut each pepper into 8 squares.
  3. Cut each mushroom in half.
  4. About 1 hour before the barbecue starts, skin the salmon and cod, cut them into roughly equal bite size pieces.
  5. Thread them onto skewers with alternate coloured pepper squares, half mushrooms and 4 Tiger Prawns per skewer.
  6. Again, it is difficult to give a definite cooking time but the kebabs will be ready when the fish is firm to the touch.
  7. The aroma from the marinade is amazing and this is some of the best barbecued fish you will ever taste!
  8. I use rounds of Fennel, Dill and Oregano Butter to accompany each kebab.




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