We’ve added a fun spin to this local favourite! Enjoy a delicious seafood braai starting off with these yellowtail kebabs with lemon aioli to impress your guests.

SERVES 6 // COOKING TIME 30 min

INGREDIENTS
For the kebabs
12 bamboo skewers, soaked in cold water for 20 minutes
8 baby marrows, cubed
1 kg yellowtail, cut into 4 cm cubes
1 tsp cumin
3 tbsp vegetable oil
For the lemon aioli
½ cup mayonnaise
Zest and juice of 1 lemon
1 garlic clove, roasted and chopped
1 tbsp Dijon mustard
Handful coriander, finely chopped

METHOD
For the kebabs
1. Alternately skewer the baby marrow chunks and fish. Rub with cumin and vegetable oil, and season well.
2. Braai over hot coals for 4–5 minutes per side until the kebabs are nice and charred, and the fish is cooked through.
For the lemon aioli
1. Whisk together all the ingredients and serve as a dipping sauce with the yellowtail kebabs.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za