These delicious seafood skewers are great for a light lunch or dinner with chargrilled vegetables. They are super easy to prepare and take less than 10 minutes to cook. Enjoy them with one of our refreshing Italian spritz cocktails!
We were recently lucky enough to spend nearly three weeks travelling around Italy and Croatia. On our first night in Rome, we went to a small restaurant and sat outside. I really fancied seafood and Dean really wanted meat which is quite often the way! I ordered seafood skewers and Dean ordered Roman style veal. This recipe is essentially a recreation of the meal I had that night!
We are obsessed with taking photos of food and I simply LOVE sharing our foodie experiences with you! I posted a picture of my seafood skewers on my personal Facebook page and it got so many likes! 👍 So I thought I’d do something similar.
I tried to keep it similar but decided to add scallops and they worked really well. I cooked them on the griddle pan as we wanted them to have a little colour and “chargrilledness” (new word!) to them. They tasted absolutely delicious and went wonderfully well with the chargrilled vegetables. If you have an outside BBQ these skewers would go down a treat with your guests. Looking for perfect bbq grills and accessories, then you may want to see this edmonton smokers post here for more details!
We have been having lots of chargrilled vegetables since returning from our trip as in general we’ve been trying to eat more veg in place of carbs. It’s very easy to do and by brushing it with oil you don’t use too much! By keeping it big and chunky it still has a nice crunch and with those charred lines it tastes really delicious.
If you don’t have a griddle pan then I’d definitely recommend getting one – it’s our new best friend! This is the one we have and although a little pricey I can’t recommend it enough!
Items used in this recipe
Seafood Skewers
Ingredients
- 16 raw king prawns
- 8 scallops
- 12 baby squid
- 1 small salmon fillet cut into small chunks
- 1 lemon
- 2 tbsp olive oil good quality
- 2 handfuls rocket
Chargrilled vegetables
- 1 yellow pepper cut into chunks
- 1 courgette sliced length ways
- 1 red onion cut into quarters
- 1 aubergine sliced into rounds
- 1 tbsp rapeseed oil
Instructions
- Preheat the oven to 160°C / 140°C fan / gas mark 3. If using wooden skewers, soak them in cold water whilst preparing everything else. Prepare your seafood and place onto a plate, then squeeze over lemon and drizzle with oil. Season with a little salt and pepper. Cover and put in the fridge.
- Slice all your veg and brush each side with a little oil. Place all the veg on a griddle pan turn after a minute or two until they have some colour. You might have to do this in batches if your pan is too small. When all your vegetables are done place into a baking dish and season with salt and pepper, then place into the oven for 15-20 minutes
- Assemble your seafood onto the skewers. TIP: Fold the salmon and prawns to puncture twice with the skewer. This should make them more secure.
- Once you have assembled your skewers, place them onto a hot griddle pan. They should take about 5-7 minutes to cook, you will soon start to see the seafood to change colour.
- When your seafood skewers are cooked place them onto a bed of rocket and serve with the chargrilled vegetables. Enjoy with an Italian spritz.
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