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Prawn and Scallop skewers

Prawn and Scallop skewers recipe

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Made these for our Christmas day family barbecue. Delicious!!!
Serves: 2-4

Prawns and scallops cooked on a bbq is there anything better? The coriander, ginger and lime flavours bring this prawns and scallops recipe together nicely.


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


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.

Remove the prawn shells, leaving the tail piece of shell on. Make a small slit down the back and pull out the digestive cord.

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.

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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