Perfect for the braai or griddle pan and full of zingy flavour.
Marinade
¼ C (60 ml) lime juice
Zest of 1 lime
2 Tbsp (30 ml) honey
2 Tbsp (30 ml) soy sauce
2 Tbsp (30 ml) oil
1 red chilli, sliced
Salt and pepper
Sweet Chilli Mayo
½ C (125 ml) mayonnaise
½ C (125 ml) sweet chilli sauce
Kebabs
1 x 450 g box Sea Harvest Hake Medallions, defrosted and cut into chunks
1 small pineapple, peeled and sliced into chunks
1 large red pepper, deseeded and sliced into chunks
6 kebab sticks
1 Tbsp (15 ml) chopped chives
1 lemon, quartered
Add all the ingredients for the marinade to a small bowl and whisk to combine.
Sweet Chilli Mayo
Add the mayo and sweet chill to a small bowl and mix to combine.
Kebabs
Thread a piece of red pepper and pineapple onto a kebab stick followed by a piece of hake. Repeat this order until you have 3 pieces of fish threaded onto 1 kebab stick. Repeat until you have threaded all the kebabs. Brush the kebabs with marinade.
Set a griddle pan over medium-high heat. Brush the pan with oil and then fry the kebabs for 2 minutes a side. Baste with more marinade, as the kebabs cook. Alternatively you can cook over a medium heat braai – keep an eye on them and turn as necessary.
Sprinkle chopped chives over the cooked kebabs and serve with lemons for squeezing and sweet chilli mayo for dunking.
Tip: Soak wooden kebab sticks in water to prevent them burning on the braai/griddle pan.
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