Surf & turf seafood skewers

Category

Dani Venn's delicious surf and turf seafood skewers are perfect for sharing at your next family barbecue.

Yields1 Serving
Prep Time40 minsCook Time5 minsTotal Time45 mins
INGREDIENTS
 2 tbsp roughly chopped garlic (about 6-8 cloves)
 ¼ cup parsley leaves
 ¼ cup basil leaves
  Juice of 1/2 small lemon
  cup olive oil
 1 tsp sea salt
 ½ tsp cracked black pepper
 1 kg Coles marinara mix, from the deli
 200 g prosciutto, from the deli, thinly sliced
 Olive oil, for cooking
1

Soak bamboo skewers in water for 30 minutes to prevent them from burning.

2

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.

3

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.

4

To assemble: alternate marinara mix with prosciutto along each skewer.

5

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.

Ingredients

INGREDIENTS
 2 tbsp roughly chopped garlic (about 6-8 cloves)
 ¼ cup parsley leaves
 ¼ cup basil leaves
  Juice of 1/2 small lemon
  cup olive oil
 1 tsp sea salt
 ½ tsp cracked black pepper
 1 kg Coles marinara mix, from the deli
 200 g prosciutto, from the deli, thinly sliced
 Olive oil, for cooking

Directions

1

Soak bamboo skewers in water for 30 minutes to prevent them from burning.

2

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.

3

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.

4

To assemble: alternate marinara mix with prosciutto along each skewer.

5

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.

Surf & turf seafood skewers

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