Seafood, pineapple & coconut kebabs
- Preparation and cooking time
- Makes 8
- 16 large, unpeeled raw king prawns
- 500g mixture of boneless salmon and white fish fillets, skinned and cut into chunky pieces
- 200ml can coconut milk
- 100g fresh pineapple , cut into chunks
- 85g desiccated coconut
- drizzle of oil
- lime wedges, to serve
- STEP 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.
- STEP 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.