Llewellyn Clarke's lobster and snapper kebabs
It’s cold and wet outside, but we’re warming you up with some sun, sea, and sizzling food. Over the next few weeks we’ll be helping feed your travel cravings, as we serve up some food and sunshine from the most spectacular beaches on the planet.
We’re kicking things off today on the Island of Nevis in the Caribbean, where chef Llewellyn Clarke is making lobster and snapper kebabs.
Lobster and snapper kebab with a mango salad and dressing
6oz fresh lobster (1 inch diced)
6oz fresh snapper (1 inch diced)
Bunch fresh thyme
Black pepper, to season
Salt, to season
4oz red onion (1 inch diced)
4oz yellow pepper (1 inch diced)
4oz red pepper (1 inch diced)
Skewers (soaked in water so they don’t burn when on the grill)
Small amount of olive oil to brush the finished skewer
Fresh cherry tomatoes (halved) or regular diced
Sliced cucumber wedges
Diced fresh mango
Mango salad dressing
1 large ripe mango peeled, deseeded and roughly chopped
Fresh lime juice (2 medium size limes)
2 tbsp honey or 2 tsp brown sugar
1 clove garlic
1/2 tsp shredded ginger
¼ tsp salt
⅓ cup olive oil
1 tbsp finely chopped spring onion
1. Preheat your BBQ/grill to a medium-high heat
2. Season the diced snapper and lobster with the fresh thyme and salt and pepper. Then make your kebabs by assembling the lobster, snapper and diced vegetables onto the skewers. Brush lightly with the oil, then cook on the BBQ/grill with a medium to high heat until done. Alternatively, you can pan fry.
3. To make the salad, in a large bowl, combine the mixed greens, tomatoes, cucumbers and the diced mangoes and cover and set aside to add your dressing later
4. For the dressing, combine the mango, lime juice, honey, garlic, ginger and salt in a blender and blend to a purée or until it is smooth. Add in the olive oil slowly to this mixture on a low blend. Finish by adding the finely chopped green onion and stir through. When complete, add the dressing to the salad bowl and toss through gently.
5. To serve, place the salad onto the plate, drizzling any remains of the dressing over the top, and put the kebabs at the side in a criss-cross. Enjoy!