Grilled prawn-fish skewer

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the peppers into large pieces. Peel, wash and drain the shrimps, except for the tail fin. Wash the fish fillet, dab dry and cut into large cubes (approx. 40 g each). Cut lemongrass in half lengthwise with a sharp knife. Cut a hole in each of the pepper pieces, shrimps and fish cubes with a sharp knife and then stick them on the lemon grass. Wash the thyme and rosemary, shake dry and chop, except for a little to garnish.

2. 2

   Wash 1 lime thoroughly, dab dry and finely grate the peel. Squeeze the limes. Mix 4 tablespoons lime juice, lime zest, chopped herbs, a little salt and pepper. Finally, stir in 4 tablespoons of oil. Place the skewers on a deep plate, brush with the marinade and cover and chill for about 1 hour. Wash or scrape potatoes thoroughly. Cover the potatoes and cook in boiling water for about 20 minutes. Wash marjoram, shake dry and chop. Mix 2 tbsp. oil, marjoram and pepper. Pour potatoes onto a sieve, drain well and let cool off. Cut potatoes in half, brush with marjoram oil and sprinkle with salt.

3. 3

   Wash marjoram, shake dry and chop. Mix 2 tbsp. oil, marjoram and pepper. Pour potatoes onto a sieve, drain well and let cool off. Cut potatoes in half, brush with marjoram oil and sprinkle with salt. Skewers are best placed on a grill tray and grilled for about 10 minutes, turning. Potatoes can be placed directly on the grill rack and grilled for 4-5 minutes while turning. Garnish with rosemary

4. 4

   Waiting time approx. 25 minutes

Nutrition Facts

KCAL
500 kcal

CARBS
32 g

FATS
18 g

PROTEINS
49 g