Seafood, pineapple & coconut kebabs

Seafood, pineapple & coconut kebabs

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(1 ratings)

Prep: 10 mins Cook: 10 mins

Easy

Makes 8
Thread a mixture of prawns, white fish, salmon and pineapple onto wooden skewers and barbecue to perfection

Nutrition and extra info

  • Healthy

Nutrition: per kebab

  • kcal217
  • fat15g
  • saturates10g
  • carbs3g
  • sugars2g
  • fibre2g
  • protein17g
  • salt0.9g
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Ingredients

  • 16 large, unpeeled raw king prawns
  • 500g mixture of boneless salmon and white fish fillets, skinned and cut into chunky pieces
    Salmon

    Salmon

    sam-on

    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • 200ml can coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 100g fresh pineapple, cut into chunks
    Pineapple

    Pineapple

    pine-ap-pel

    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 85g desiccated coconut
  • drizzle of oil
  • lime wedges, to serve
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

Method

  1. You’ll need 8 skewers. If using wooden ones, soak for 30 mins before cooking. Fire up the barbecue and allow the flames to subside before cooking, or heat a griddle pan until smoking hot.

  2. Toss together the prawns, fish, coconut milk and some seasoning in a bowl, then thread onto skewers, together with the pineapple chunks. Tip the desiccated coconut onto a plate and roll each fish kebab in it, pressing on the coconut to help it stick. Dab the kebabs with a little oil and cook for 3-4 mins each side until the prawns turn pink and the fish is cooked through. Serve with lime wedges.

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