4 long fresh rosemary stalks
4 tbsp olive oil
grated zest and juice of 1 lime
340g/12oz cod, cut into chunks
225g/8oz large peeled raw prawns (jumbo shrimp)
boiled rice and lime wedges to serve
1 Preheat the barbecue or grill (broiler) to hot.
2 Strip almost all the leaves from the rosemary, apart from the top sprig. Chop the stripped leaves and mix with the oil, lime zest and juice. Stir in the cod and prawns.
3 Cut the tip of each rosemary stalk to a sharp point and skewer the cod and prawns. .
4 Preheat a grill (broiler). Arrange the kebabs on a grill (broiler) rack and cook for 4–5 minutes on each side or until the fish is opaque and the prawns are pink and cooked.
5 Serve immediately with tzatziki and boiled rice with lime wedges to squeeze over the kebabs.