Surf 'n' Turf Kebabs with Coriander-Lime Sauce

Ingredients for Surf 'n' Turf Kebabs with Coriander-Lime Sauce

• 120ml de jugo de lima fresco

• 120ml de aceite de oliva

• 1/2 cup dry Sherry

• 1/2 taza de cilantro fresco picado

• 6 tablespoons soy sauce

• 6 tablespoons honey

• 4 dientes de ajo, triturados

• 2 cucharadas de mostaza de Dijon

• 2 tablespoons grated fresh ginger

• 1 cucharadita de pimiento rojo triturado seco

• 675g swordfish, cut into sixteen 1 1/2-inch cubes

• 675g boneless leg of lamb, cut into sixteen 1 1/2-inch cubes

• 8 plum tomatoes, halved crosswise

• 2 large peaches with skin, halved, pitted, each half cut into 4 wedges

• 16 3-inch-long spring onion bottoms

• 1 large red pepper, seeded, cut into 16 squares

• 450g aubergine, cut into sixteen 1 1/2-inch cubes

• 3 small courgette, trimmed, cut into sixteen 1/2-inch-thick rounds

• Aerosol de aceite vegetal antiadherente

• 120ml (1 stick) chilled unsalted butter, cut into 8 slices

Whisk all ingredients in medium bowl to blend.

Place fish and lamb in separate medium glass or stainless steel bowls. Add 160ml marinade to each; toss to coat. Chill at least 30 minutes and up to 1 hour, stirring occasionally. Reserve remaining marinade for basting and making sauce.

Drain fish. Alternate 2 fish cubes, 2 tomato halves, 2 peach wedges, and 2 onion bottoms on each of 8 skewers.

Drain lamb. Alternate 2 lamb cubes, 2 pepper squares, 2 aubergine cubes, and 2 courgette rounds on each of 8 skewers. (Kebabs can be assembled 2 hours ahead. Arrange on 2 rimmed baking sheets. Cover; chill.)

Spray grill rack with nonstick spray, then prepare barbecue (medium-high heat). Transfer 240ml reserved marinade to small saucepan for sauce. Grill kebabs until slightly charred and cooked as desired, turning occasionally and basting with remaining marinade, about 8 minutes for fish and 10 minutes for lamb. Transfer kebabs to platter.

Bring marinade in saucepan to boil. Reduce heat to medium-low. Whisk in butter, 1 slice at a time, allowing each to melt before adding next (do not boil). Season butter sauce to taste with pepper. Serve sauce with kebabs.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.