Surf 'n' Turf Kebabs with Coriander-Lime Sauce

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

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These vibrant surf 'n' turf kebabs offer a sophisticated twist on the classic grill, pairing meaty swordfish with tender leg of lamb. The dish is defined by a punchy coriander-lime marinade that doubles as a silky, butter-enriched dipping sauce, bringing a zesty brightness to the smoky, charred flavours of the barbecue. With sweet peaches, juicy plum tomatoes, and seasonal vegetables like aubergine and courgette, every skewer is a colourful celebration of textures and fresh produce.

This recipe is an excellent choice for a summer dinner party or a high-protein weekend lunch. It is naturally dairy-free if you opt for a plant-based butter alternative, making it a versatile option for various dietary needs. Serve these skewers on a bed of fluffy couscous or alongside a crisp green salad for a light yet satisfying meal that is as nutritious as it is flavourful.

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

120ml de suco de limão fresco
120ml de azeite de oliva
1/2 cup dry Sherry
1/2 xícara de coentro fresco picado
6 tablespoons soy sauce
6 tablespoons honey
4 dentes de alho, amassados
2 colheres de sopa de mostarda Dijon
2 tablespoons grated fresh ginger
1 colher de chá de pimenta vermelha seca triturada
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
Spray de óleo vegetal antiaderente
120ml (1 stick) chilled unsalted butter, cut into 8 slices

How to make Surf 'n' Turf Kebabs with Coriander-Lime Sauce

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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.