Seafood, pineapple & coconut kebabs

• large, unpeeled raw king prawns16
• boneless salmon500g g

  and white fish fillets, skinned and cut into chunky pieces

• coconut milk↗200ml ml
• fresh pineapple g

  cut into chunks

• desiccated coconut↗85g g
• oil
• lime↗

  wedges, to serve

Step-by-step instructions

1. 1

   You’ll need 8 skewers. If using wooden ones, soak for 30 mins before cooking. Fire up the barbecue and allow the flames to subside before cooking, or heat a griddle pan until smoking hot.

2. 2

   Toss together the prawns, fish, coconut milk and some seasoning in a bowl, then thread onto skewers, together with the pineapple chunks. Tip the desiccated coconut onto a plate and roll each fish kebab in it, pressing on the coconut to help it stick. Dab the kebabs with a little oil and cook for 3-4 mins each side until the prawns turn pink and the fish is cooked through. Serve with lime wedges.