Ingredients: 2 lemons 2 tablespoons chopped fresh herbs, e.g parsley, chives, dill, marjoram 2 teaspoons olive oil 360 g (12oz) large frozen prawns, defrosted 120 g (4oz) small scallops, defrosed 16 cherry tomatoes salt and freshly ground black pepper mixed salad leaves to serve Time: 30 min
Directions:1. Cut one of the lemons into thick slices and then cut each slice into four. Finely grated the rind and squeeze the juice from the remaining lemon and mix with the herbs and oil. Season with salt and pepper. 2. Thread the prawns, scallops, cherry tomatoes and lemon pieces on skewers. 3. Preheat the grill or barbecue and divide the salad leaves between four plates. Place the kebabs on the grill rack and brush with the lemon and herb baste. Grill or barbecue for about 3 minutes, turning and basting occasionally. Put the kebabs on the plates and serve at once. |