Surf 'n' Turf Kebabs with Coriander-Lime Sauce

Ingredients for Surf 'n' Turf Kebabs with Coriander-Lime Sauce

• 120 ml färsk limejuice

• 120ml olivolja

• 1/2 cup dry Sherry

• 1/2 kopp hackad färsk koriander

• 6 tablespoons soy sauce

• 6 tablespoons honey

• 4 garlic cloves, pressed

• 2 matskedar dijonsenap

• 2 matskedar riven färsk ingefära

• 1 teaspoon dried crushed red pepper

• 675g swordfish, cut into sixteen 1 1/2-inch cubes

• 675g boneless leg of lamb, cut into sixteen 1 1/2-inch cubes

• 8 plum tomatoes, halved crosswise

• 2 large peaches with skin, halved, pitted, each half cut into 4 wedges

• 16 3-inch-long spring onion bottoms

• 1 large red pepper, seeded, cut into 16 squares

• 450g aubergine, cut into sixteen 1 1/2-inch cubes

• 3 small courgette, trimmed, cut into sixteen 1/2-inch-thick rounds

• Nonstick vegetable oil spray

• 120ml (1 stick) chilled unsalted butter, cut into 8 slices

How to make Surf 'n' Turf Kebabs with Coriander-Lime Sauce

Whisk all ingredients in medium bowl to blend.

Place fish and lamb in separate medium glass or stainless steel bowls. Add 160ml marinade to each; toss to coat. Chill at least 30 minutes and up to 1 hour, stirring occasionally. Reserve remaining marinade for basting and making sauce.

Drain fish. Alternate 2 fish cubes, 2 tomato halves, 2 peach wedges, and 2 onion bottoms on each of 8 skewers.

Drain lamb. Alternate 2 lamb cubes, 2 pepper squares, 2 aubergine cubes, and 2 courgette rounds on each of 8 skewers. (Kebabs can be assembled 2 hours ahead. Arrange on 2 rimmed baking sheets. Cover; chill.)

Spray grill rack with nonstick spray, then prepare barbecue (medium-high heat). Transfer 240ml reserved marinade to small saucepan for sauce. Grill kebabs until slightly charred and cooked as desired, turning occasionally and basting with remaining marinade, about 8 minutes for fish and 10 minutes for lamb. Transfer kebabs to platter.

Bring marinade in saucepan to boil. Reduce heat to medium-low. Whisk in butter, 1 slice at a time, allowing each to melt before adding next (do not boil). Season butter sauce to taste with pepper. Serve sauce with kebabs.

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