Crumbed Fish & Prawn Skewers

These fish nugget and prawn kebabs are a smash hit at any kids’ party! Easy to eat picked up by fingers without actually touching the food. Serve with a colourful salad for a healthy balanced meal. I know the parents cannot resist pinching them too!

25 mins



Crumbed Fish & Prawn Skewers


  • For the skewers:
  • 1 packet Fish Nuggets (United Food Co.)
  • 1 cup large raw tiger prawns, shelled, tail left on, deveined (we love Sea Cuisine)
  • Extra Virgin Avocado Oil (we love Olivado)
  • Sea salt
  • 1 medium courgette, ribboned
  • For the salad:
  • 1 avocado
  • 1 box Angel tomatoes (we love Beekist )
  • A handful sweet basil leaves, (we love Superb Herb)
  • A handful Parsley, chopped roughly (we love Superb Herb)
  • For the dressing:
  • 1 tbsp Manuka Honey(we love Airborne Honey)
  • Juice of 1 lemon
  • 2 tbsp Extra Virgin Avocado Oil (we love Olivado)
  • Salt
  • Mayonnaise


  1. Heat oven to 200C fan grill
  2. Defrost the fish nuggets and the prawns. Chop the nuggets in half.
  3. Build the skewers by layering nuggets, prawns and courgette ribbons. Place on a tray, sprinkle with salt and extra virgin avocado oil. Grill for 15-20 minutes until golden – turning halfway through.
  4. In a small bowl, mix honey, lemon juice, extra virgin avocado oil and salt.
  5. In a salad bowl mix together the tomatoes, avocado, basil, parsley and dressing.
  6. Arrange the skewers on a large serving platter with the salad and serve with a pot of mayonnaise.