A delicious surf and turf seafood skewers, perfect for sharing at your next family barbecue.
Soak bamboo skewers in water for 30 minutes to prevent them from burning.
Place garlic, parsley, basil, lemon, olive oil, salt and pepper in a small food processor and blend till smooth, alternatively mince garlic and finely chop herbs and mix marinade ingredients in a small bowl.
Place marinara mix in a large bowl, reserving one tablespoon of marinade, pour remainder of marinade over marinara. Cover with plastic wrap and refrigerate for 30 minutes.
To assemble: alternate marinara mix with prosciutto along each skewer.
Place large frying pan over high heat with a dash of oil, alternatively heat BBQ to high. When hot, add skewers and cook on each side for 1 – 2 minutes, baste each side with reserved marinade. If marinade is too thick, loosen with a little more olive oil. Sprinkle with a little black pepper and chopped parsley and basil to serve. You could also skewer a basil leaf on both ends of skewer to serve.
With thanks to taste.com.au
Ingredients
Directions
Soak bamboo skewers in water for 30 minutes to prevent them from burning.
Place garlic, parsley, basil, lemon, olive oil, salt and pepper in a small food processor and blend till smooth, alternatively mince garlic and finely chop herbs and mix marinade ingredients in a small bowl.
Place marinara mix in a large bowl, reserving one tablespoon of marinade, pour remainder of marinade over marinara. Cover with plastic wrap and refrigerate for 30 minutes.
To assemble: alternate marinara mix with prosciutto along each skewer.
Place large frying pan over high heat with a dash of oil, alternatively heat BBQ to high. When hot, add skewers and cook on each side for 1 – 2 minutes, baste each side with reserved marinade. If marinade is too thick, loosen with a little more olive oil. Sprinkle with a little black pepper and chopped parsley and basil to serve. You could also skewer a basil leaf on both ends of skewer to serve.
With thanks to taste.com.au
