Seafood Kebabs with Coriander and Cumin Sauce
30 ml Honey
600 g Firm white fish
½ tsp Robertsons Ground Cumin
15 ml Freshly crushed ginger
45 ml Olive oil
18 Prawns, deveined and cleaned
30 ml Fresh lemon juice (for the sauce)
45 ml Fresh coriander leaves, finely chopped (for the sauce)
Grated rind and juice of one lemon (for the marinade)
1 sachet KNORR Classic White Sauce
30 ml Fresh coriander leaves, chopped (for the marinade)
Robertsons Salt and Pepper to taste
Leave the prawns intact. Cut the fish into 4 cm cubes.
In a bowl combine the olive oil, lemon juice, ginger, honey and coriander. Season to taste.
Add fish and prawns, tossing gently to coat.
Thread the fish and prawns on to the skewers.
Braai or grill over medium heat until the fish is white and cooked through, basting regularly with the marinade.
In a jug prepare the KNORR Classic White Sauce by adding 250 ml of rapidly boiling water.
Stir in coriander, cumin and lemon juice. If sauce becomes too thick, stir in a little milk.
Serve the sauce with the kebabs.