Sun and Sea Kebabs
Recipe by Kate Morris and Sally Brown. Makes 2
You will need:
- 1 satsuma
- 60-70g thick chunky white fish
- 6 cherry tomatoes
- 6 small fresh sage leaves
- 1 dessert spoon olive oil
- A pinch of paprika
- Work mat
- Weighing scales
- Baking tray lined with baking paper
- 2 bamboo kebab sticks (with the sharp ends snipped off & soaked in cold water )
- Dessert spoon
- Small bowl or cup
- Pastry brush
- Oven glove (for adult use)
Remember to ask a Grown-up for help.
What to do:
Before making, wash your hands and put an apron on. Weigh or measure all of the ingredients. Ask a grown-up to preheat the oven to 180˚C fan / 200 ˚C / gas mark 6.
Start by peeling the satsuma. Separate the segments and lay them out on the mat in a line. Then use the scissors to cut up the fish into six pieces which are all about the same size and put the pieces in a line under the satsuma segments. Arrange the tomatoes underneath, then rip and tear some sage leaves and put these with all the other ingredients.
Use a pre- soaked bamboo kebab stick - this will stop the bamboo from burning in the oven. Thread a tomato onto the bamboo stick and then add a piece of fish, followed by a sage leaf. Then add some satsuma segments to the kebab stick. Do this again until you have three of each ingredient on the kebab stick and do the same for the second kebab. If you have any leftover satsuma segments, you can add those to the kebabs too. Place the kebabs on your baking tray and put to one side.
Measure a dessert spoon of olive oil into a small bowl or cup and add a pinch of paprika. Stir with a pastry brush and dab the oil and paprika mix onto your kebabs. You’ll need to ask a grown-up to help with this part. Put the kebabs in a preheated oven for 10-15 minutes. They can be eaten hot or cold. You could also try: Making kebabs without the fish by using a mixture of different vegetables like courgette, peppers, onions and mushrooms.