Prep time: 10 mins Cooking time: 12 mins Serves 4
FOR THE MARINADE
340ml non-alcoholic beer 100ml vinegar 50ml olive oil 2-3 tsp garlic paste 3-4 fresh bay leaves
FOR THE ESPETADAS
800g firm white fish fillets (like hake or Nile perch), cut into pieces of about 3cm x 3cm 600g calamari, cut into pieces of the same size 800g prawns, shelled and deveined 1 red onion, quartered 1 green pepper, sliced 1 tomato, quartered Wooden skewers, soaked in water for 5 mins
1 Mix all marinade ingredients together and pour into a large, shallow dish along with fish and seafood.
2 Marinate for 5 mins then string fish, seafood and vegetables on to skewers.
3 Grill espetadas on medium heat for 12 mins, turning halfway through.
4 Serve with potato wedges.