• 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


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