Chilli & Garlic Seafood Kebabs
INGREDIENTS
MAKES 8-10 PREP + COOK TIME 1-2.5 hrs
160g green prawns
200g fresh barramundi, cubed into 2 cm chunks
1 small red capsicum, deseeded and chopped into 2 cm peices
1/4 cup extra virgin olive oil
2 dried chillies, finely diced (or fresh)
1 big garlic clove, crushed; finely diced
1 handful fresh parsley leaves, finely chopped
1 juicy lemon, juice of
1 generous pinch sea salt
8-10 medium skewers (soaked for minimum 30 mins)
Sriracha Mayo
1/2 cup Greek yoghurt
2 tbsp Sriracha Kewpie Mayonnaise
1 tsp honey
1/2 lemon, juice of
METHOD
In a large bowl add olive oil, chillies, garlic, parsley, lemon juice salt and rub with your clean hands until combined; add seafood and again use your hands to toss in marinate until well coated; cover and marinate in the refrigerator for 30 mins to 2 hours.
Evenly thread onto soaked skewers alternating between prawn, capsicum and barramundi until there is nothing left.
Heat a BBQ until very hot, cook on griddle hot plate for 2.5-3 mins on one side and 2 mins on the other (or until just cooked), use a brush to continually baste with excess marinate.
To make Sriracha, mix all ingredients in a small bowl until well combined.
Place kebabs on a platter with mayo and serve immediately.
