Jerk seafood kebabs

Island-inspired kebabs take a fish braai to the next level.

More than 1 hour

Makes 12-16


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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



  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.


Browse more braai recipes here.


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