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Seafood souvlaki with an apricot glaze
Makes 4 Starters and mains
Ingredients
- 4tbsp good-quality apricot conserve
- grated zest and freshly squeezed juice 1 lemon
- handful freshly chopped dill
- 1⁄2 garlic clove, crushed
- 5cm piece root ginger, grated
- pinch dried chilli flakes
- 1tbsp olive oil
- 200g chunks skinless cod loin
- 200g chunks skinless salmon
- 12 raw, peeled and deveined king prawns, shelled
- 12 fresh bay leaves
Accompaniments (optional)
- 1 red onion, finely sliced
- leaves from 1 bunch fresh flat-leaf parsley, chopped
- 1⁄2 head iceberg lettuce, shredded
- 1⁄2 cucumber, finely diced
- 6 ripe tomatoes, diced
- 3 lemons, cut into wedges, for squeezing
- 125ml thick Greek yoghurt
You will need
- 4 wooden skewers, pre-soaked in water
Method
Preheat the grill until really hot. In a large bowl, whisk together the apricot conserve (warmed if thick, just to loosen it), lemon zest and juice, dill, garlic, ginger, chilli flakes, olive oil and a pinch of salt. Once combined, decant a third of the glaze into a small bowl to use later.
Add the fish chunks and prawns to the large bowl with the apricot glaze and toss it all until well coated. Thread the fish chunks, prawns and bay leaves onto the skewers (perhaps doing a trio of fish, then a bay leaf, and continue alternating).
Place the skewers under the preheated grill and cook for around 3 minutes, or until they start to caramelise, then turn once to cook the other side. The prawns will turn pink once cooked. Just before the end of the cooking time, use a pastry brush to smother them with the reserved glaze. Serve with the accompaniments of your choice.
This recipe was taken from the May 2020 issue of Food and Travel.
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