Middle Eastern Seafood Kebab

Middle Eastern Seafood Kebab

From Felix Halter

Serves 6

Method

  • Cut the seafood into 1.5cm cubes, small scallops leave as is, larger scallops cut in half.
  • Marinate with the zest, dill, fish sauce, paprika and fennel seeds.
  • Place one piece of each seafood on a skewer and keep doing this until all skewers are used.
  • Mix dressing ingredients and set aside.
  • Steam seafood skewers in the pre-heated V-ZUG Combi Steam Oven for 4 minutes at 100 degrees.
  • Drizzle the skewers with dressing over the top.
  • Serve skewers on a fresh garden salad or on some toasted turkish bread, or alternatively serve plain with dressing as a canapé.

Ingredients

Kebabs:

200g Salmon, deboned and skinned
200g green prawns, peeled
200g scallops, roe removed
zest of 1/2 lemon
¼ bunch dill
1 tbsp thai fish sauce
1 tsp paprika
1 tsp fennel seeds
bamboo skewers

Dressing:

100g greek natural yoghurt
½ clove garlic, crushed
100g hummus
salt & pepper to taste

4 minutes 10 minutes