Surf & Turf Seafood Skewers

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6 Servings


40 mins


5 mins


45 mins


  • 2 tbsp roughly chopped garlic (about 6-8 cloves)
  • ¼ cup parsley leaves
  • ¼ cup basil leaves
  • ½ cup Juice of small lemon
  • ⅓ cup olive oil
  • 1 tsp sea salt
  • ½ tsp cracked black pepper
  • 1 kg Marinara mix from the Seafood Market Caloundra
  • 200 g Prosciutto, from any deli, thinly sliced
  • Olive oil, for cooking


  • Soak bamboo skewers in water for 30 minutes to prevent them from burning.
  • Place garlic, parsley, basil, lemon, olive oil, salt and pepper in a small food processor and blend till smooth, alternatively mince garlic and finely chop herbs and mix marinade ingredients in a small bowl.
  • Place marinara mix in a large bowl, reserving one tablespoon of marinade, pour remainder of marinade over marinara. Cover with plastic wrap and refrigerate for 30 minutes.
  • To assemble: alternate marinara mix with prosciutto along each skewer.
  • Place large frying pan over high heat with a dash of oil, alternatively heat BBQ to high. When hot, add skewers and cook on each side for 1 – 2 minutes, baste each side with reserved marinade. If marinade is too thick, loosen with a little more olive oil.
  • Sprinkle with a little black pepper and chopped parsley and basil to serve. You could also skewer a basil leaf on both ends of skewer to serve.

With thanks to

Surf & Turf Seafood Skewers