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Mixed Seafood Kebab    


HT  MC  BBQ 25mins

Serves 4        Hot Fish Seafood Shellfish Pork Herbs Fruit Barbecues brochettes Main Course Gluten Wheat Dairy Free Eggless

6 Rindless Rashers Streaky Bacon
375g/13oz Plaice fillets, cut into 2.5cm/1-inch pieces
12 Large Raw Prawns (in shell)
6 Scallops
18 Small Bay Leaves
2 Whole Lemons
The Juice and grated Zest of 2 Limes
150ml/5fl.oz. Olive Oil
1 teasp Dried Mixed Herbs


1. Preheat the grill or barbecue to hot. Stretch the bacon rashers with the back of a knife lengthways then cut each in half and wrap around the pieces of plaice.

2. Cut the lemons into quarters lengthways, then cut each quarter in half widthways.

3. Thread all the seafood onto 4 skewers, alternating the pieces with the bay leaves and lemon pieces.

4. Place the lime juice and zest in a small mixing bowl together with the olive oil and mixed herbs, mix well then brush a little over the kebabs.

5. Cook the kebabs over medium/hot barbecue coals for about 10 minutes, turning and basting 3 or 4 times until everything is cooked through and the bacon is browned and crisp. Serve immediately.


Main equipment required to make this Recipe

Mixing Bowl


Basting/pastry brush


Key techniques required to make this Recipe

Baste - To moisten with the pan juices or other liquid during cooking. This aids in moisture retention.


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