Fish Kale Kebabs

1 lb wild caught firm white fish, cut into large chunks

1 large red onion

2 large yellow peppers/capsicum

1 large bunch of kale

1 small garlic, minced

2 tablespoons lemongrass paste

1 large lime, juiced

1/2 cup extra virgin olive oil

Sea salt and black pepper

You will also need 8 skewers and aluminum foil. 

In a small mixing bowl, combine extra virgin olive oil, fresh garlic, lime juice and lemongrass paste. Season with sea salt and black pepper. Wash mahi-mahi and dry. Rub 1/2 the lemongrass and extra virgin olive oil mixture generously on the fish. Set aside to marinade for 1 hour.

Cut yellow peppers/capsicum and onion into equal size large chunks to ensure even cooking. Remove the hard rib off the kale. Cut fish into equal size large chunks.  

Assemble kebabs (refer to the picture). Brush generously with the remaining lemongrass oil (leave some aside for serving). Season with sea salt and black pepper. Place on a sheet of aluminum foil. Place a single kebab on the foil and wrap tightly so that the juices don't leak out when it's on the grill.

Preheat barbecue to 400 F on medium heat. Place kebabs on the barbecue and cook for 10 minutes. Open up a small portion of the aluminum foil to make sure everything is cooked to your liking.

Remove from the barbecue. Serve hot.

Sweet and Spicy Chicken Kabobs

10 boneless, skinless, chicken thighs, cut into 2 pieces

3 tablespoons salted crunchy peanut butter, room temperature

1/2 cup raw honey

1 tablespoon teriyaki sauce

2 teaspoons cumin

1 teaspoon hot chili powder

1 large lemon, juiced

1 tablespoon grated ginger

1 tablespoon fresh crushed garlic

1 small onion, grated

3 tablespoons sesame oil

Sea salt and black pepper

Combine lemon juice, honey, peanut butter, teriyaki sauce, sesame oil, garlic, cumin, chili powder, onion, and grated ginger in a bowl. Reserve 1/2 the marinade. Toss chicken in the marinade to fully coat. Season with sea salt and black pepper.  Leave to marinade in room temperature for 30 minutes.

Thread chicken onto 10 metal skewers or soaked wooden skewers 

Preheat grill to medium-high heat. Brush with olive oil

Grill chicken for 8 to 10 minutes or until chicken is cooked. Turn chicken over frequently during cooking and baste with the marinade frequently.

Grilled Teriyaki Ginger Salmon

2 lbs salmon

1/2 cup teriyaki marinade

2 tablespoons honey

1 garlic clove, crushed

1 teaspoon fresh ginger, minced

extra virgin olive oil

sea salt and black pepper

Preheat outdoor grill on high

Combine teriyaki marinade, honey, garlic and ginger in a small saucepan to heat through. Remove from heat to cool. Season with sea salt and black pepper. Cut salmon into 6 pieces and marinade for two hours or more in a airtight container in the refrigerator. Remove from refrigerator and bring to room temperature before cooking.

Arrange salmon on the hot grill and cook for two minutes, turn over for a further 2 minutes on the other side basting with the marinade frequently. Remove from the grill and drizzle with extra virgin olive oil and fresh herbs of your choice to serve.