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Scallop and prawn kebabs with lime dressing recipe

23 ratings

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
Healthy
Dairy-free

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

If you don't have any limes, try a lemon instead

Each serving contains

Energy
955kj
230kcal 11%
Fat
13g 19%
Saturates
3g 15%
Sugars
8g 9%
Salt
0.7g 12%

of the reference intake
Carbohydrate 10g Protein 17.7g Fibre 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