Seafood, Pineapple and Coconut Kebab
8 servings
15 minutes
Seafood kebab with pineapples and coconut is an exotic dish that embodies the traditions of Pan-Asian cuisine. Its roots trace back to regions where seafood combines with tropical fruits, creating a balance of sweetness and freshness. The taste of this kebab is a harmony of tender fish and shrimp, the sweetness of pineapple, and a creamy-nutty note of coconut. The marinade made from coconut milk makes the seafood soft and aromatic, while the light coconut crust adds a delicate texture. This dish is perfect for summer gatherings and outdoor barbecues, highlighting an atmosphere of relaxation and enjoyment. Serving it with lime slices enhances the flavor and adds freshness. The kebab is especially good as a festive or gourmet treat that surprises with its combination of flavors and aromas.
1
You will need 8 skewers. If you use wooden skewers, soak them in water before use. Light the grill and wait for the flames to subside before you start cooking. Alternatively, split the frying pan.
2
In a large container, mix shrimp, coconut milk, fish, and spices. Coat the seafood in this marinade. Thread the seafood onto skewers, alternating with slices of pineapple. Pour coconut flakes onto a plate and roll the meat on the skewers in it.
- King prawns: 16 pieces
- Salmon: 250 g
- White fish: 250 g
- Coconut milk: 200 ml
- Pineapple: 100 g
- Desiccated coconut: 85 g
3
Brush the skewers with oil and grill for 3-4 minutes on each side until the fish is cooked and the shrimp turn pink. Serve with lemon slices.
- Vegetable oil: to taste
- Lime: to taste
