Wednesday, 4 December 2013

Seafood Kebabs with Kumara Chunks, Green Salad and Kale Chips

A lovely light, fresh meal last night for dinner - these hot summer days (today NOT included!) are screaming out for seafood, salads and great vibrant flavors.

Seafood Kebabs

Gluten-free, grain-free, dairy-free, nut-free, soy-free, sugar-free

1kg mixed seafood of your choice (I used scallops, salmon and terakihi) cut into bite size chunks where applicable
2 large zucchini, cut into halves lengthways, then thickly sliced
1 green capsicum, cut in half then, half in the other directions, then thickly sliced
juice of one large lemon
1 tbsp dried (or fresh) dill
2 cloves garlic, grated
salt and pepper to taste
1tbsp coconut oil

1. Thread seafood and vegetables onto kebab skewers in any order you choose. Place on a large plate.
2. In a small bowl, combine lemon juice, dill, garlic, salt and pepper
3. Pour lemon juice mixture over over kebabs and turn the kebabs over a few times to make sure they are all coated. Cover and refrigerate for 30 minutes or so (longer if you have the time, or cook straight away if not)
4. In a large frying pan, grill pan or on the BBQ, heat oil over a medium heat. Cook kebabs for around 2-3 minutes each side until the seafood is cooked through but still very tender. You can baste with any of the marinade juices left on the bottom of the plate.

Serve with roasted kumara chunks (cut kumara into chunks, coat in coconut oil, garlic powder, salt and pepper then roast for about 20 minutes), green salad and kale chips