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These delicious seafood skewers are great on the BBQ or chargrilled in the kitchen - whatever the weather!


2 people

Total time

40 minutes




Dinner, Lunch


  • 16 raw king prawns
  • 8 scallops
  • 12 baby squid
  • 1 small salmon fillet (cut into small chunks )
  • 1 zest and juice of lemon
  • 2 tbsp olive oil (good quality )
  • 2 handfuls rocket
  • 1 yellow pepper (cut into chunks)
  • 1 courgette (sliced length ways)
  • 1 red onion (cut into quarters)
  • 1 aubergine (sliced into rounds)
  • 1 tbsp rapeseed oil


  1. Preheat the oven to 160°C / 140°C fan / gas mark 3. If using wooden skewers, soak them in cold water whilst preparing everything else. Prepare your seafood and place onto a plate, then squeeze over lemon and drizzle with oil. Season with a little salt and pepper. Cover and put in the fridge.
  2. Slice all your veg and brush each side with a little oil. Place all the veg on a griddle pan turn after a minute or two until they have some colour. You might have to do this in batches if your pan is too small. When all your vegetables are done place into a baking dish and season with salt and pepper, then place into the oven for 15-20 minutes
  3. Assemble your seafood onto the skewers. TIP: Fold the salmon and prawns to puncture twice with the skewer. This should make them more secure.
  4. Once you have assembled your skewers, place them onto a hot griddle pan. They should take about 5-7 minutes to cook, you will soon start to see the seafood to change colour.
  5. When your seafood skewers are cooked place them onto a bed of rocket and serve with the chargrilled vegetables. Enjoy with an Italian spritz.
  6. View the recipe instructions at Globe Scoffers

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