1 | Cut the fish into fairly large cubes. | !["Land and sea" kebabs : etape 25 "Land and sea" kebabs : etape 25](/images/recettes/poissons/autres/521-1.webp) |
2 | Prepare the marinade by mixing 6 tablespoons olive oil, 1 lime, herbs of your choice (bay, rosemary and thyme here), salt and pepper. | !["Land and sea" kebabs : etape 25 "Land and sea" kebabs : etape 25](/images/recettes/poissons/autres/521-2.webp) |
3 | Tip the fish into the marinade, mix well, cover with plastic film and leave to marinate for at least one hour. | !["Land and sea" kebabs : etape 25 "Land and sea" kebabs : etape 25](/images/recettes/poissons/autres/521-3.webp) |
4 | Prepare and cut the mushrooms into large pieces. | !["Land and sea" kebabs : etape 25 "Land and sea" kebabs : etape 25](/images/recettes/poissons/autres/521-4.webp) |
5 | If not already in slices, slice the bacon thinly and cook in the oven at 360°F (180°C) on a wire rack until lightly browned. | !["Land and sea" kebabs : etape 25 "Land and sea" kebabs : etape 25](/images/recettes/poissons/autres/521-5.webp) |
6 | Cut the slices across into squares. | !["Land and sea" kebabs : etape 25 "Land and sea" kebabs : etape 25](/images/recettes/poissons/autres/521-6.webp) |
7 | Make up the slewers, alternating fish with mushrooms and bacon.
If you are not going to cook them immediately, put them on a plate and sprinkle what is left of the marinade over them. | !["Land and sea" kebabs : etape 25 "Land and sea" kebabs : etape 25](/images/recettes/poissons/autres/521-7.webp) |
8 | Grill or, preferably, barbecue, turning until cooked on all sides (They can also be cooked on a griddle or in a frying pan if necessary). | !["Land and sea" kebabs : etape 25 "Land and sea" kebabs : etape 25](/images/recettes/poissons/autres/521-8.webp) |
You can vary the ingredients as you wish, for example by using prawns, crayfish or scallops instead of the fish.