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Zesty Seafood Kebabs with Shaved Courgette & Fennel Salad
Introduction from Ainsley Harriott
These zingy kebabs are simply marinated to allow the flavours of the sea to shine. A pinch of zesty sumac brings a wonderful tang, and the fresh and light courgette salad with a hint of aniseed fennel complements perfectly. When filming the series, I went foraging for sea herbs with Alysia Vasey, and I tossed some sea purslane, aster and sea coriander through the salad. They worked beautifully, so if you like a bit of foraging then give them a try. Scallops are a bit of a treat and are wonderful when cooked on the barbecue, but you can leave them out if you prefer.
Ingredients
Essential kit
You will need: a barbecue or griddle pan, and 4 – 6 skewers.
Method
Mix the oil, lemon zest and juice, honey, dill and a pinch of sumac in a large bowl. Add the seafood and fish and mix well. Cover and leave to marinate for 20 minutes (no longer otherwise the lemon juice will start to ‘cook’ the fish).
Meanwhile, prepare the salad. Crush the fennel seeds with a pestle and mortar and then whisk together with the extra-virgin olive oil, lemon zest and juice, honey and dill. Season with salt. Put the shaved courgette ribbons and fennel slices into a bowl. Toss through the salad leaves and reserved fennel fronds. When ready to serve, drizzle over the fennel dressing and
check the seasoning.
Preheat a barbecue or griddle pan.
Thread the prawns, scallops and fish onto 4–6 skewers, alternating with folded slices of lemon and lime. Season with salt and a pinch of sumac.
Lightly oil the grill of the barbecue or the griddle pan and cook the kebabs over a medium heat for 6–8 minutes or until the fish is cooked through, basting with the marinade and turning once.
Serve the seafood kebabs with the courgette and fennel salad on the side.
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