FRESH AND HEALTHY
oregano and oil, and season with salt and pepper.
If you don’t have metal skewers, soak wooden skewers in cold water for 30 minutes, then drain. On each one, thread 1 lime wedge, 1 prawn, 1 strip of squid and 1 piece of swordfish, then repeat. Coat in marinade.
Brush corn with oil and cook on the chargrill or barbecue, turning, for 10 minutes, or until blistered and tender. Set aside. Brush the chargrill or barbecue with oil and cook skewers, in batches, for 2-3 minutes each side, or until cooked through.
Slice the corn off the cob, garnish with parsley leaves and serve with the Portugese skewers.