Citrus Scallop Kebabs



  • 16 scallops
  • 16 prawns, raw and peeled
  • 400 gms monkfish, ling, groper or gurnard
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 tbsp parsley, chopped
  • salt and black pepper
  • 1 small orange, halved and thinly sliced
  • 1 lemon, thinly sliced
  • 1 lime, thinly sliced
  • 8 wooden or metal skewwers


  1. Mix the oil, lemon juice, parsley and some salt and pepper together in a large bowl.
  2. Add the scallops, prawns and fish and mix together well.
  3. Cover and leave to marinate at room temperature for 30 mins or for up to 2 hrs in the fridge.
  4. Thread the scallops, prawns and fish on to the skewers, alternating them with folded slices of orange, lemon and lime.
  5. Barbeque the kebabs over medium-hot coals for 8-10 mins, turning and basting with the left over marinade now and then.
  6. Serve with salad and bread.

Further Information

Yield 4