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    Prawn and Scallop Kebabs

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    Prawn and Scallop Kebabs

    Marinating these kebabs in a combination of lime zest and juice, coriander, garlic and ginger with a little olive oil gives you truly tasty seafood without excess calories. The kebabs can be prepared in advance. They cook very quickly so are an ideal dish to cook first: your guests can be munching on these while everything else cooks.

    • Preparation time: 30 minutes, plus marinating
    • Cooking time: 5 minutes
    • Total time: 35 minutes, plus marinating 35 minutes

    Serves: 6


    • Grated zest of 1 lime and juice of 2 limes
    • 2cm piece root ginger, peeled and finely chopped
    • 1 garlic clove, finely chopped
    • 2 tbsp coriander, finely chopped
    • 1 tbsp olive oil
    • 18 raw, shell-on tiger prawns
    • 18 scallops, without roe


    1. Put the skewers to soak in cold water for 30 minutes to prevent them burning on the barbecue. Make the marinade by mixing together the lime juice and zest, ginger, garlic, coriander and oil. Set aside.
    2. Remove the prawn shells, leaving the tail piece of shell on. Make a small slit down the back and pull out the digestive cord.
    3. Take three prawns and three scallops, thread alternately on to a skewer and place in a shallow dish, long enough for it to lie flat. Repeat with the other prawns and scallops so you have six kebabs. Brush the marinade over the kebabs, then cover and refrigerate for at least 30 minutes or up to 2 hours.
    4. Cook the kebabs on a hot barbecue for about 3 minutes each side, or until the prawns are pink and the scallops opaque. Brush with extra marinade as they cook, but stop a couple minutes before the end of cooking so the marinade cooks through. Serve.

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    Kitchen tools

    6 bamboo skewers


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    3 stars