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Seafood souvlaki with mixed rice

Ingredients

  • 8 medium shrimps
  • 400 gr salmon fillet
  • 400 gr galeus
  • ½ tablespoon of lemongrass
  • 1 red + 1 green pepper
  • ½ onion
  • 4 tablespoons olive oil
  • 3 tablespoons of lemon juice
  • ½ cup mayonnaise
  • 4 tablespoons basil pesto sauce
  • Salt and pepper

Mixed rice:

  • 2 cups (400 gr) of mixed rice
  • 4 cups vegetable broth
  • Salt and pepper

Method

Step 1:

Mix the mayonnaise with the pesto in a bowl and keep them in the refrigerator to mix their flavors. Brill the shrimps, leaving the tails in place and cut the salmon and the magole into big cubes. Mix in a non-metallic bowl the olive oil with lemon juice and lemongrass and put in the fish. Let them marinate until you prepare the rice and the vegetables. Put the broth in a saucepan and let it boil. Add rice, salt and pepper, let it boil again, lower the heat, cover the pot and simmer until it absorbs all its liquids for about 15-20 minutes. Remove it from the fire and stir it with a fork.

Step 2:

In the meantime, preheat the grill of your oven. Cut the peppers in square pieces, spread the onion and divide it. Drain the fish and pass them into 8 skewers by putting vegetables among them. Put the skewers on a grill (put a baking foil underneath to collect the juices) and bake them for about 15-20 minutes at a distance of about 10 cm from the second position of the grill.

Step 3:

Remove the food from the oven and serve it in 4 dishes (2 skewers each) and accompany them with mayonnaise / pesto in bowls or glasses.

By chef Louis Papageorgiou