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Squid & Prawn Spiedini

with lemon tabouli

Serves 4

Preparation 20 minutes
COOKING TIME 10 minutes

Recipe Andy Harris
Food Styling Hannah Meppem
Wine Matches Peter Bourne
Photography William Meppem
Styling Sabine Schmitz

Ingredients

350g cleaned squid, cut into thick strips
16 large prawns, heads removed
16 fresh bay leaves
16 large cherry tomatoes
2 lemons, cut into eighths
2 tbsp olive oil.

Lemon tabouli
200g burgur wheat,
6 spring onions, including green tops, finely chopped
1 bunch mint and stalks, finely chopped
1 bunch coriander and stalks, finely chopped
1 bunch flatleaf parsley and stalks, finely chopped
small handful rocket leaves
200ml extra-virgin olive oil
juice of 3 lemons

Method

1 Place bulgur wheat in a large bowl, cover with cold water, soak for a few hours.

2 Meanwhile, to prepare the squid and prawn spiedini, take 8 metal skewers and alternate the squid and prawns with bay leaves, cherry tomatoes and lemon. Place on a platter, then season generously with sea salt and black pepper.

3 For lemon tabouli, drain bulgur wheat in a colander, then place in a tea towel and squeeze out excess water. Place in a large bowl, add spring onions, mint, coriander, parsley, rocket, olive oil, lemon juice and season with sea salt and black pepper before combining. Refrigerate until ready to use.

4 Brush squid and prawn spiedini with olive oil, then place on an oiled grill plate of a barbecue over medium heat and cook for 3-5 minutes each side.

5 To serve, place lemon tabouli on a platter and arrange spiedini on top.

Wine Match

2018 Cherubino Laissez Faire Field Blend, Pemberton, A$29

This Sicilian take on a Turkish kebab naturally features seafood – here prawns and squid with the accompanying lemony tabouli embracing Sicily’s Moorish influences. A rosé is an option or perhaps a sauvignon blanc semillon but here Larry Cherubino has crafted a complex, dry white that echoes the complex white blends of Alsace. Its backbone is gewürztraminer with pinot gris, pinot blanc and riesling in support. It’s quite floral yet there’s an underlying core of lemony acidity and a subtle phenolic grip that works perfectly with the bay leaf infusion of the flavourful seafood spiedini.