Chilli & Lime Island-style Kebabs

Perfect for the braai or griddle pan and full of zingy flavour.

Serves 3-5
Prep: 10-15 min
Cook 10-15 min

Chilli & Lime Island-style Kebabs

Serves 3-5
Prep: 10-15 min
Cook 10-15 min

Perfect for the braai or griddle pan and full of zingy flavour.

Ingredients

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

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Method

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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How do I BRAAI fish?

Place fish in a large piece of foil, shiny side facing inwards. Season fish very well and close foil. Place on braai grid over medium heat coals and turn over at regular intervals. Braai until fish turns opaque and flakes easily. Fennel, dill or thyme adds an aromatic flavour to braaied fish.