BBQ Fish and Shrimp Skewers

With marjoram potatoes.

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Ingredients

4	bell peppers, , 2 red, 2 yellow, cut into bite-sized pieces
500 g	shrimp, ready to cook
500 g	fish fillet, cut into bite-sized pieces
6 stalk(s)	lemon grass, lengthswise halved
8 sprig(s)	thyme, chopped
	salt and freshly ground black pepper
2	limes, juice, zest of 1
6 tbsp	oil
750 g	potatoes, peeled
3 sprig(s)	marjoram

Method

Preparation time: ca. 20 min / Cooking / Baking Time: ca. 25 min Resting time: ca. 1 hr / Grade of difficulty: easy / Calories per portion: n/a

Thread the bell peppers, shrimps and the fish fillet onto skewers.

Mix together 4 tablespoons of the lime juice and 4 tablespoons of the oil. Stir in the lemon grass, thyme and lemon zest. Season with salt and pepper. Turn the skewers in the marinade. Cover and allow to soak for 1 hour.

Cook the potatoes in salted water for 20 minutes. Drain and half the potatoes. Mix together the marjoram and the remaining oil. Season with salt and pepper. Brush the potatoes with the marinade.

Grill the skewers for 3-5 minutes turning frequently. Grill the potatoes for 4-5 minutes. Serve hot.