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Seafood, pineapple & coconut kebabs

Thread a mixture of prawns, white fish, salmon and pineapple onto wooden skewers and barbecue to perfection

  • Prep: 10 mins
    Cook: 10 mins
  • Makes 8
  • Easy
  • Makes 8
  • Easy
  • Calories 217
  • Carbohydrates 3
  • Saturated Fat 10
  • Sugar 2
  • Protein 17
  • Fat 15
  • Fibre 2
  • Salt 0.9

Nutrition per serving

  • Calories 217
  • Carbohydrates 3
  • Saturated Fat 10
  • Sugar 2
  • Protein 17
  • Fat 15
  • Fibre 2
  • Salt 0.9

Ingredients

  • 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

Method

  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.

  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.

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