Jerk seafood kebabs

Ingredients

Jerk spice rub:

• 4-6 sprigs fresh thyme
• 2 cloves garlic, minced
• 1 Tbsp (15ml) each cayenne pepper and smoked paprika
• Handful parsley, chopped
• Salt and milled pepper
• 1 tsp (5ml) each allspice, cinnamon, nutmeg, chilli flakes and brown sugar
• Juice (60ml) and grated peel of 2 limes

• 13-15 (800g) Vannamei prawns, shelled and deveined
• 6 fillets (about 1kg) silverfish (carpenter) or any firm white fish of choice, cut into medium chunks
• 1 pineapple, peeled and cut into chunks
• 1-2 red peppers, deseeded and cut into chunks
• Melted butter, for basting
• Lemon wedges and fresh parsley and/or micro herbs, for serving

Method

1. Mix jerk spice rub ingredients together.
2. Place fish and prawns into separate bowls.
3. Sprinkle each with 3-4 Tbsp (45-60ml) spice mix and gently rub to coat thoroughly.
4. Marinate for 30-60 minutes in the fridge.
5. Thread fish and red pepper onto 6-8 bamboo skewers.
6. Thread prawns, pineapple and red pepper onto 6-8 separate skewers.
7. Cook over medium coals – fish for about 5 minutes a side, prawns for 3-4 minutes a side – basting both with butter.
8. Serve with lemon wedges and herbs.

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