Seafood kebabs are a delicious and flavorful dish that combines succulent salmon fillet, queen scallops, and raw king prawns on skewers. These kebabs are marinated in a mixture of freshly squeezed lime juice, olive oil, and shredded basil, adding a refreshing and aromatic touch to the seafood. Grilled to perfection, these seafood kebabs are served with a delightful sauce made with grated fresh root ginger, lime juice, chopped basil, butter, and dry white wine reduction. Whether cooked under a medium grill or on a barbecue, these seafood kebabs are a delightful addition to any summer gathering or special occasion.
INGREDIENTS:
- 700g/1½lb salmon fillet, skinned and cut into 2.5cm/1in chunks
- 12 queen scallops, halved if they are large
- 12 raw king prawns, peeled and deveined, but tail left intact
- 4 tablespoons freshly squeezed lime juice
- 2 tablespoons olive oil
- 4 fresh basil leaves, shredded
- 12 fresh bay leaves
- Salt and freshly ground black pepper
For the sauce:
- 1 teaspoon grated fresh root ginger
- 1 tablespoon freshly squeezed lime juice
- 12 fresh basil leaves, chopped
- 100g/4oz butter, softened
- 75ml/3fl oz dry white wine
PREPARATIONS:
- Soak 12 bamboo skewers in water for at least 30 minutes to prevent them from burning.
- In a bowl, combine the salmon chunks, queen scallops, and raw king prawns. Mix in the freshly squeezed lime juice, olive oil, and shredded basil. Season with salt and freshly ground black pepper.
- Thread the marinated seafood onto the soaked bamboo skewers, alternating between salmon, prawns, and scallops. Add a fresh bay leaf to each skewer.
- In a separate bowl, beat together the grated fresh root ginger, freshly squeezed lime juice, chopped basil, softened butter, and a little seasoning until well combined. This will be the sauce for the kebabs.
- Cook the seafood kebabs under a medium grill or on a barbecue for 8-10 minutes, turning them occasionally, until evenly cooked and lightly browned on all sides.
- Meanwhile, boil the dry white wine until it is reduced to 2 tablespoons. Remove from the heat and gradually whisk it into the prepared sauce.
- Serve the hot seafood kebabs with the sauce on the side.
YIELD:
- Serves 6
SPECIAL INSTRUCTIONS:
- Soaking the bamboo skewers in water is important to prevent them from burning during cooking.
- Ensure that the seafood is cooked through and opaque before serving.
- Adjust the seasoning of the sauce according to your taste preferences.
TIPS:
- Garnish the seafood kebabs with additional chopped fresh basil leaves for added freshness and visual appeal.
- Serve the kebabs with a side of fresh salad or grilled vegetables for a complete meal.
- Experiment with different herbs and spices in the marinade for unique flavor variations.
- Use metal skewers instead of bamboo skewers for added convenience and durability.
In conclusion, seafood kebabs are a delightful dish that combines succulent salmon fillet, queen scallops, and raw king prawns, marinated in a mixture of freshly squeezed lime juice, olive oil, and shredded basil. These flavorful kebabs are threaded onto soaked bamboo skewers with fresh bay leaves and cooked to perfection under a medium grill or on a barbecue. Served with a delicious sauce made with grated fresh root ginger, lime juice, chopped basil, butter, and a reduction of dry white wine, these seafood kebabs are a perfect addition to any summer gathering or special occasion.
To prepare this dish, marinate the seafood with lime juice, olive oil, and shredded basil, and thread them onto soaked bamboo skewers with bay leaves. Prepare a sauce with grated fresh root ginger, lime juice, chopped basil, butter, and a reduction of dry white wine. Cook the kebabs until evenly cooked and lightly browned, and serve them with the flavorful sauce on the side.
Whether enjoyed as a main course or as part of a seafood feast, these seafood kebabs are sure to impress with their vibrant flavors and succulent texture. So gather the ingredients, follow the preparations carefully, and delight in the flavors of these delicious seafood kebabs.
