Surf & turf seafood skewers

Surf & turf seafood skewers

Ingredients

2 tbsp roughly chopped garlic (about 6-8 cloves)

¼ cup parsley leaves

¼ cup basil leaves

Juice of 1/2 small lemon

⅓ cup olive oil

1 tsp sea salt

½ tsp cracked black pepper

1 kg Marinara mix from the Fish Co-op

200 g Prosciutto, from any deli, thinly sliced

Olive oil, for cooking

Directions

Step 1

Soak bamboo skewers in water for 30 minutes to prevent them from burning.

Step 2

Place garlic, parsley, basil, lemon, olive oil, salt and pepper in a small food processor and blend till smooth, alternatively mince garlic and finely chop herbs and mix marinade ingredients in a small bowl.

Step 3

Place marinara mix in a large bowl, reserving one tablespoon of marinade, pour remainder of marinade over marinara. Cover with plastic wrap and refrigerate for 30 minutes.

Step 4

To assemble: alternate marinara mix with prosciutto along each skewer.

Step 5

Place large frying pan over high heat with a dash of oil, alternatively heat BBQ to high. When hot, add skewers and cook on each side for 1 – 2 minutes, baste each side with reserved marinade. If marinade is too thick, loosen with a little more olive oil. Sprinkle with a little black pepper and chopped parsley and basil to serve. You could also skewer a basil leaf on both ends of skewer to serve.

With thanks to taste.com.au