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Ingredients (15)

Marinade

1/4 cup	lime juice
1	lime zest
2 tbsp	honey
2 tbsp	soy sauce
2 tbsp	oil
1	red chilli — sliced
	salt and black pepper

Sweet Chilli Mayo

1/2 cup	mayonnaise
1/2 cup	sweet chilli sauce

Kebabs

450 g	Sea Harvest Hake Medallions — defrosted and cut into chunks
1 small	pineapple — peeled and sliced into chunks
1 large	red pepper — deseeded and sliced into chunks
6	kebab sticks
1 tbsp	fresh chives — chopped
1	lemon — quartered

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Method:

Marinade

Add all the ingredients for the marinade to a small bowl and whisk to combine.

Sweet Chilli Mayo

Add the mayo and sweet chill to a small bowl and mix to combine.

Kebabs

Thread a piece of red pepper and pineapple onto a kebab stick followed by a piece of hake. Repeat this order until you have 3 pieces of fish threaded onto 1 kebab stick. Repeat until you have threaded all the kebabs. Brush the kebabs with marinade.

Set a griddle pan over medium-high heat. Brush the pan with oil and then fry the kebabs for 2 minutes a side. Baste with more marinade, as the kebabs cook. Alternatively you can cook over a medium heat braai – keep an eye on them and turn as necessary.

Sprinkle chopped chives over the cooked kebabs and serve with lemons for squeezing and sweet chilli mayo for dunking.

Tip: Soak wooden kebab sticks in water to prevent them burning on the braai/griddle pan.