Scallop and prawn kebabs with lime dressing recipe
Try something different on the barbecue this summer with these stylish scallop and prawn kebabs, brushed with a tangy chilli, garlic and lime dressing.
See method- Serves 4
- 30 mins to prepare and 5 mins to cook
- 230 calories / serving
- Dairy-free
- Healthy
Ingredients
- 8 fresh scallops
- 250g pack frozen large raw peeled King prawns, thawed
- 1tbsp extra virgin olive oil
- sea salt
- 1 lime,cut into wedges
Dressing
- ½ large red chilli, de-seeded and finely chopped
- 1 garlic cloves, finely chopped
- 1tbsp flat leaf parsley, finely chopped
- zest ½ lime, plus 1 tbsp lime juice
- 3tbsp extra virgin olive oil
Each serving contains
- Energy
- 955kJ 230.0kcal
- Fat
- 13g
- Saturates
- 3g
- Salt
- 0.7g
- Sugars
- 8g
of the Reference intake
Carbohydrate 10.0gProtein 17.7gFibre 2.6g
Method
- Soak 16 bamboo skewers in cold water for an hour. Thread the scallops and prawns onto 8 pair of skewers, spaced 2cm apart to make them easier to turn. Brush with a little oil and sprinkle with sea salt. Cover and chill until ready to barbecue.
- To make the dressing, whisk together the chopped chilli, garlic, parsley, lime zest and juice and olive oil. Season to taste.
- Cook the kebabs on a hot barbecue for 3-4 mins on each side turning regularly until the scallops and prawns are cooked through. Put on a platter and drizzle over the dressing. Serve with the lime and the rest of the dressing in a dish.
- See more Barbecue ideas
