Shark and Vegetable Kebabs
Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet
Number of servings :
Type of meal : | Main Courses | Main Courses
Special diet :
30 ml (2 tbsp) commercial tomato pesto
15 ml (1 tbsp) Dijon mustard
45 ml (3 tbsp) freshly squeezed lemon juice
125 ml (1/2 cup) olive oil
550 g (1 1/4 lb) shark, in 2.5 cm (1 in) cubes
8 wooden skewers, soaked in water for 30 minutes
1 orange pepper, in 3.8 cm (11/2 in) squares
1 yellow pepper, in 3.8 cm (11/2 in) squares
1 red onion, in 3.8 cm (11/2 in) squares
16 cremini mushrooms
8 cherry tomatoes
Salt and freshly ground pepper, to taste
- In a sealable plastic bag, combine the pesto, mustard, lemon juice and olive oil. Add the shark pieces and marinate for 30 minutes in the refrigerator.
- Preheat the barbecue.
- Drain the fish cubes, reserving the marinade. Assemble the kebabs, alternating fish and vegetables. Brush with the marinade and season with salt and pepper to taste.
- Grill about 8 minutes, turning occasionally.
- Serve immediately.
Imported on 2011-01-20 20:26:46 — Original ID:2616