The combination of fresh and smoked fish gives these kebabs a special flavour. Choose thick fish fillets to get good-sized pieces.
350 g (12 oz) smoked cod fillet
350 g (12 oz) cod fillet
8 large raw prawns (shrimp)
8 bay leaves
fresh dill, to garnish (optional)
350 g (12 oz) cod fillet
8 large raw prawns (shrimp)
8 bay leaves
fresh dill, to garnish (optional)
Marinade
4 tbsp sunflower oil, plus a little for brushing
2 tbsp lemon or lime juice
rind of 1/2 lemon or lime, grated
1/4 tsp dried dill
salt and pepper
2 tbsp lemon or lime juice
rind of 1/2 lemon or lime, grated
1/4 tsp dried dill
salt and pepper
method
1. Skin both types of cod and cut the flesh into bite-size pieces. Peel the prawns (shrimp), leaving just the tail.
2. To make the marinade, combine the oil, lemon or lime juice and rind, dill and salt and pepper to taste in a shallow, non-metallic dish.
3. Place the prepared fish in the marinade and stir together until the fish is well coated on all sides. Leave the fish to marinate for 1-4 hours.
4. Thread the fish on to 4 skewers, alternating the 2 types of cod with the prawns (shrimp) and bay leaves.
5. Cover the rack with lightly oiled 5. kitchen foil and place the fish skewers on top of the foil.
6. Barbecue (grill) the fish skewers over hot coals for 5-10 minutes, basting with any remaining marinade, turning once.
7. Garnish the skewers with fresh dill (if using) and serve immediately.
Cod fillet can be rather flaky, so choose the thicker end which is easier to cut into chunky pieces. Cook the fish on kitchen foil rather directly on the rack, so that if the fish breaks away from the skewer, it is not wasted.
2. To make the marinade, combine the oil, lemon or lime juice and rind, dill and salt and pepper to taste in a shallow, non-metallic dish.
3. Place the prepared fish in the marinade and stir together until the fish is well coated on all sides. Leave the fish to marinate for 1-4 hours.
4. Thread the fish on to 4 skewers, alternating the 2 types of cod with the prawns (shrimp) and bay leaves.
5. Cover the rack with lightly oiled 5. kitchen foil and place the fish skewers on top of the foil.
6. Barbecue (grill) the fish skewers over hot coals for 5-10 minutes, basting with any remaining marinade, turning once.
7. Garnish the skewers with fresh dill (if using) and serve immediately.
Cod fillet can be rather flaky, so choose the thicker end which is easier to cut into chunky pieces. Cook the fish on kitchen foil rather directly on the rack, so that if the fish breaks away from the skewer, it is not wasted.
serving amount
serves 4
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