Name: Surf & turf seafood skewers
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 1
Ingredients: 40.00 ml roughly chopped garlic (about 6-8 cloves); 62.50 ml parsley leaves; 62.50 ml basil leaves; Juice of 1/2 small lemon; 75.08 gm olive oil; 2.40 gm sea salt; 1/2 tsp cracked black pepper; 1 kg marinara mix, from the deli; 200g prosciutto, from the deli, thinly sliced; Olive oil, for cooking

Surf & turf seafood skewers

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Prep Time:
40 minutes

Cook Time:
5 minutes

Total Time:
45 minutes

Try Dani Venn's mouthwatering surf and turf seafood skewers for a delightful family BBQ dish.

Ingredients:

Olive oil, for cooking
40.00 ml roughly chopped garlic (about 6-8 cloves)
62.50 ml parsley leaves
62.50 ml basil leaves
Juice of 1/2 small lemon
75.08 gm olive oil
2.40 gm sea salt
1/2 tsp cracked black pepper
1 kg marinara mix, from the deli
200g prosciutto, from the deli, thinly sliced

Instructions:

Submerge bamboo skewers in water for 30 minutes to ensure they do not char.
In a small food processor, combine garlic, parsley, basil, lemon, olive oil, salt, and pepper. Blend until smooth. Alternatively, mince the garlic and finely chop the herbs, then mix all marinade ingredients together in a small bowl.
In a large bowl, combine marinara mix with all but one tablespoon of marinade. Cover with plastic wrap and refrigerate for 30 minutes.
Thread the skewers by layering marinara mix and prosciutto in an alternating pattern.
Heat a large frying pan with a dash of oil over high heat or preheat the BBQ on high. Cook skewers on each side for 1-2 minutes, basting with reserved marinade. If marinade is thick, add a little extra olive oil. Serve sprinkled with black pepper, chopped parsley, and basil. Optionally, place a basil leaf on both ends of each skewer.

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