"Land and sea" kebabs


"Land and sea" kebabs
For these kebabs, cubes of lime-marinated fish (sea) alternate with mushrooms and bacon (land) along the skewer.
117 K 4.6/5 (20 reviews)
Grade this recipe:
Keywords:
Last modified on: May 10th 2023
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama
For 6 kebabs, you will need:

Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 30 min.
Cooking: 15 min.
All in all: 45 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - ⌛ 5 min.
"Land and sea" kebabs : Stage 1
Cut the fish into fairly large cubes.

Stage 2 - ⌛ 3 min.
"Land and sea" kebabs : Stage 2
Prepare the marinade by mixing 6 tablespoons olive oil, 1 lime, herbs of your choice (bay, rosemary and thyme here), salt and pepper.

Stage 3 - ⌛ 3 min.
"Land and sea" kebabs : Stage 3
Tip the fish into the marinade, mix well, cover with plastic film and leave to marinate for at least one hour.

Stage 4 - ⌛ 5 min.
"Land and sea" kebabs : Stage 4
Prepare and cut the mushrooms into large pieces.

Stage 5 - ⌛ 10 min.
"Land and sea" kebabs : Stage 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.

Stage 6 - ⌛ 3 min.
"Land and sea" kebabs : Stage 6
Cut the slices across into squares.

Stage 7 - ⌛ 10 min.
"Land and sea" kebabs : Stage 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.

Stage 8 - ⌛ 5 min.
"Land and sea" kebabs : Stage 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).
Remarks
You can vary the ingredients as you wish, for example by using prawns, crayfish or scallops instead of the fish.
Keeping: A few minutes, once cooked.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe60 RDI=30 %10 RDI=1 %150 RDI=20 %1,660 RDI=80 %6,960 RDI: 80 %
Per 100 g9 RDI=4 %1 RDI=0 %20 RDI=3 %240 RDI=10 %990 RDI: 10 %
Per kebabs10 RDI=4 %2 RDI=0 %30 RDI=4 %280 RDI=10 %1,160 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: Fish
How much will it cost?
  • For 6 kebabs : 4.65 €
  • Per kebabs : 0.80 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
How to make fleur de sel (salt flakes)
How to make fleur de sel (salt flakes)
French "fleur de sel" is a salt with a special texture, formed by the action of the wind on salt marshs. The wind dries the surface of the water which has a high salt concentration (this will later become sea salt) producing thin flaky crystals.
May 4th 2011254 K 43.9 1 hour 7 min.
Fresh fruit in sabayon
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.
February 21th 2011301 K4.7 55 min.
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
February 21th 2011278 K3.9 50 min.
Real custard sauce (crème anglaise)
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.
January 17th 2018437 K 24.3 45 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-11-16)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page