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RS 12,500 RS 11,500

Smoky flavoured succulent seafood with bell peppers and pineapple is a simple, quick and delicious meal that can be barbecued on the EZ Turbo Charcoal Stove in no time.

You will need:

For the seafood kebabs

  • 16 prawns deveined and cleaned (with/without tails)
  • 4 tuna chunks
  • 16 pieces of cuttlefish
  • 8 pieces of red bell pepper
  • 8 pineapple cubes or triangles
  • 4 long skewers (if using bamboo skewers, soak in water for 20 minutes prior to use)
  • Oil for brushing

For the seafood rub

  • 1 tsp cayenne pepper
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp ginger powder
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • Coarse salt and crushed pepper to taste
  • 2 tbsp olive oil

For garnishing

  • Paprika powder
  • Coriander leaves, coarsely chopped
  • Lemon or lime wedges

How to prepare:

  • Ensure that the seafood and vegetables are roughly of equal size for even cooking.
  • Season the seafood with coarse salt and crushed pepper. Set aside for 10 minutes.
  • Combine the seafood rub spices with the olive oil.
  • Marinade the seafood with the seafood rub for 10 minutes.
  • Assemble the seafood on to the skewers with the tuna chunk in the center and the rest of the seafood, bell pepper and pineapple pieces equally divided on both sides. Leave at least 1-inch at one end of the skewer for easy handling.
  • Prepare the grill on the Stove by brushing oil on the cold grill grates. Wipe off excess oil and heat the grill on high heat until it smokes and oil is burnt off.
  • Place the skewers on the grill and brush with oil as you rotate the skewers to get an even gentle char.
  • Plate the kebabs.
  • Garnish with paprika powder and coriander leaves, and lime wedges on the side.
  • Serve with sauces of your choice (e.g., BBQ/hot/tartar/tomato sauce). ENJOY!

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