Seafood, pineapple & coconut kebabs Recipe from Grill Heat Aid

Ingredients -----

              ------Method

• 16 large, unpeeled raw king prawns
• 500g mixture of boneless salmon and white fish fillets, skinned and cut into chunky pieces
• 200ml can coconut milk

• 100g fresh pineapple cut into chunks
• 85g desiccated coconut
• drizzle of oil
• lime wedges, to serve

1. You’ll need 8 skewers. If using wooden ones, soak for 30 mins before cooking. Fire up the barbecue and allow the flames to subside before cooking, or heat a griddle pan until smoking hot.

2. Toss together the prawns, fish, coconut milk and some seasoning in a bowl, then thread onto skewers, together with the pineapple chunks. Tip the desiccated coconut onto a plate and roll each fish kebab in it, pressing on the coconut to help it stick. Dab the kebabs with a little oil and cook for 3-4 mins each side until the prawns turn pink and the fish is cooked through. Serve with lime wedges.