Chargrilled Seafood Skewers

Chargrilled Seafood Skewers

Chargrilled Seafood Skewers

These have the great benefit of being easy to prepare in advance, very tasty, great for large parties or barbeques all at the same time as scoring high on the poshometer.
Any seafood can be used – however the texture of the fish needs to be considered.  Firm fish is better than flaky in this instance and using squid or prawns as your basic building blocks is recommended.  It is good to serve with other forms of seafood, such as marinated baby octopus or deep fried white bait as part of a seafood feast!
This marinade uses fresh white anchovies.  If using the more traditional preserved anchovies, halve the quantity.

For 10 skewers:

200 grams scallops
400 grams whole green prawns
300 grams whole banana or king prawns
200 grams Rock Ling or similar firm fleshed fish
300 grams squid tubes
100 grams white anchovy fillets

Marinade ingredients:
2 tablespoons parsley, finely chopped
2 cloves of garlic, crushed
½ teaspoon flaked salt
½ teaspoon white pepper
Zest and juice of a lemon
Preserved lemon – about 1 skin, very finely chopped
Grating of fresh nutmeg, just a little
1 teaspoon caper berries, crushed
1 tablespoon fresh sprigs of thyme
2 tablespoons butter
1 tablespoon olive oil
Dried Greek oregano – a light sprinkle just before grilling

Combine all the marinade ingredients with the white anchovy fillets and mix into a thick paste.
Prepare the seafood by cutting into mouthful sized pieces and squeezing over a little lemon juice – this firms up the flesh a little to make threading onto the skewers easier.

Thread the pieces of fish onto metal skewers, keeping the spread of fish even and the types of fish alternating between layers.
Once all the fish is threaded on, paint over the marinade with a pastry brush, forming a thick layer.
Cover both sides of the skewers well and then place on a baking tray lined with baking paper.
Cover with plastic wrap and refrigerate for 2-3 hours or until you  are ready to serve them, to allow the flavour to develop.


On a very hot grill or barbeque, cook the skewers one side at a time.  Baste regularly with olive oil or left over marinade. Allow the fish cook through and colour slightly – but not overly chargrilled or burnt.   There should be just enough browning to give additional flavour, without overpowering the tender seafood  flavours.

Baste the skewers with a little additional marinade, squeeze over extra lemon juice, sprinkle on some herbs and serve immediately.

Seafood skewers are best eaten the day they are made, while they are still warm, however they can also be served chilled as part of an antipasto platter.