I made these tasty kebabs as a starter for a dinner party recently. They fit the bill perfectly – quick and easy, yet stylishly presentable. Like all good starters they get the juices going without being too filling. Although the main ingredients are a bit pricy you don’t need a lot of them. They are served cold, so can be prepared earlier and kept in the fridge until needed.
Mini bamboo skewers (x8)
King Prawns, 90g, peeled, raw
Tuna steak, 100g, cut into 2cm cubes
Scallops, small, 90g, prepared, washed
Mixed green salad garnish
Dressing (see below)
Soak the skewers in water for an hour or so (this stops them burning!)
Wash the scallops thoroughly (traces of sand can ruin the meal!) Cut the tuna into 2cm cubes, then arrange the chunks with the king prawns and scallops on the skewers.
Place under a medium grill for 6 minutes turning once half way through. Check regularly as the performance of grills varies a lot.
Arrange on a bed of salad garnish. Drizzle a little dressing of your choice over each skewer.
Lime, (x1) juiced
Olive oil, 1 tbs
Garlic, 1 small clove
Coriander, 1 tbs, fresh chopped
Salt & pepper
If you have a favourite dressing which you know works well with seafood give it a go, but we went for a fragrant lime coriander and garlic. Make a dressing from the juice of one lime, a tablespoon of olive oil, a big pinch of salt and pepper and the juice from a small crushed clove of garlic (take care with the garlic – keep it subtle). Whizz, beat or shake to combine your dressing ingredients, then drizzle a little over each skewer and sprinkle with the chopped coriander.
We served them with a dollop of mayo on one side and a spoon of homemade spicy tomato salsa on the other.