Yabbie Kabobs
Elevate your next barbecue with these vibrant and flavor-packed Yabbie Kabobs, a delightful Australian-inspired dish perfect for seafood lovers! Featuring tender yabbie tails marinated in a zesty blend of olive oil, garlic, lemon juice, paprika, and spices, these skewers are paired with fresh, colorful vegetables like red and green bell peppers and red onion for a stunning presentation. Grilled to perfection, the kabobs boast a harmonious balance of smokiness and freshness, enhanced by a final sprinkle of chopped parsley. Easy to prepare in under 40 minutes, these kabobs are ideal for summer cookouts, special gatherings, or a simple weeknight dinner. Serve them hot off the grill with a wedge of lemon or your favorite dipping sauce for a dish that's as visually enticing as it is delicious. Perfect for seafood grilling recipes, summer kabobs, or entertaining guests!
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Recipe Information
Ingredients
- 12 pieces yabbies
- 3 tablespoons olive oil
- 3 pieces garlic cloves
- 2 tablespoons lemon juice
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
- 1 large red bell pepper
- 1 large green bell pepper
- 1 medium red onion
- 8 pieces wooden skewers
Instructions
Soak wooden skewers in water for at least 15 minutes to prevent burning while grilling.
If using fresh yabbies, blanch them in boiling water for 2 minutes, then immediately transfer to ice-cold water to stop the cooking process. Peel and devein the tails, discarding the shells.
In a small bowl, combine olive oil, minced garlic, lemon juice, paprika, salt, and black pepper to create a marinade.
Place the yabbie tails in a large zip-lock bag or shallow dish. Pour the marinade over the tails, ensuring they are fully coated. Marinate in the refrigerator for 15-20 minutes.
While the yabbies are marinating, prepare the vegetables by cutting the red bell pepper, green bell pepper, and red onion into bite-sized pieces.
Thread the marinated yabbie tails onto the soaked skewers, alternating with pieces of red bell pepper, green bell pepper, and red onion to create colorful kabobs.
Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Grill the kabobs for 2-3 minutes per side, turning occasionally, until the yabbie tails are cooked through and the vegetables are slightly charred but still tender.
Remove the kabobs from the grill and sprinkle with freshly chopped parsley for garnish.
Serve the Yabbie Kabobs immediately with a side of lemon wedges or your favorite dipping sauce.
Nutrition Facts
Calories |
1529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1500 mg | 500% | |
| Sodium | 3824 mg | 166% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 16.1 g | ||
| Protein | 215.9 g | 432% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 695 mg | 53% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 4132 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
