Seafood Kebabs with Coriander and Cumin Sauce

Seafood Kebabs with Coriander and Cumin Sauce

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Add a touch of class to your next braai with these impressive mixed seafood kebabs.

  • Recipe serves4-6
  • Preparation time20 minutes
  • Cooking time10 minutes


  • 30 ml Honey
  • 600 g Firm white fish
  • ½ tsp Robertsons Ground Cumin
  • 15 ml Freshly crushed ginger
  • 45 ml Olive oil
  • 18 Prawns, deveined and cleaned
  • 30 ml Fresh lemon juice (for the sauce)
  • 45 ml Fresh coriander leaves, finely chopped (for the sauce)
  • Grated rind and juice of one lemon (for the marinade)
  • 1 sachet KNORR Classic White Sauce
  • 30 ml Fresh coriander leaves, chopped (for the marinade)
  • Robertsons Salt and Pepper to taste


  • Leave the prawns intact. Cut the fish into 4 cm cubes.
  • In a bowl combine the olive oil, lemon juice, ginger, honey and coriander. Season to taste.
  • Add fish and prawns, tossing gently to coat.
  • Thread the fish and prawns on to the skewers.
  • Braai or grill over medium heat until the fish is white and cooked through, basting regularly with the marinade.
  • In a jug prepare the KNORR Classic White Sauce by adding 250 ml of rapidly boiling water.
  • Stir in coriander, cumin and lemon juice. If sauce becomes too thick, stir in a little milk.
  • Serve the sauce with the kebabs.