Salmon, Prawn And Tuna Kebabs

• 4 king prawns, head and tail intact, vein and shell removed
• 1 tuna steak (about 5-6 ounces), cut into 1 1/2-inch cubes
• 1 salmon fillet (about 8-9 ounces), cut into 1 1/2-inch cubes
• 1 monkfish fillet (about 5-6 ounces), cut into 1 1/2-inch cubes
• zest and juice of 1 orange
• 1 Orange, peeled and cut into 4 thick slices
• 12 bay leaves
• 3 tablespoons olive oil
• salt
• 4 wooden or metal skewers

1. If you are using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning.
2. Put the prepared prawns and fish, the orange zest, orange slices and bay leaves into a lasagne or shallow ovenproof dish and pour over the olive oil and the orange juice.
3. Dust with a good pinch of salt and toss the ingredients together gently with your fingers.
4. Leave to marinate for at least 30 minutes, or up to a day in the fridge, if necessary.
5. When you are ready to cook, preheat the grill while you make up the kebabs.
6. Thread the fish and prawns onto the skewers, interspersing them evenly with the bay leaves and pieces of sliced orange.
7. Strain and discard the orange zest from the marinade and reserve for basting.
8. Put the skewers under the grill for around 10 minutes, or until done.
9. Turn them halfway through and baste with the reserved marinade juices.
10. Serve with crusty bread, a good glass of rose and a salad of lettuce and mint leaves.

king prawns, tuna, salmon fillet, fillet, orange, orange, bay leaves, olive oil, salt, wooden

Taken from www.foodrepublic.com/recipes/salmon-prawn-and-tuna-kebabs-recipe/ (may not work)