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Photo of Surf and turf seafood skewers by WW

Surf and turf seafood skewers

Total Time
40 min
25 min
15 min
Here’s pleasing proof that things always taste better on sticks!


Fresh basil

½ cup(s), finely chopped

Olive oil

2 tbs


2 clove(s), crushed

Fresh lemon rind

1 tsp, finely grated

Seafood marinara mix

400 g


1 large, halved lengthways, thinly sliced

Lemon juice

1 tbs

Extra lean beef sausage

3 thin


1 medium, cut into wedges to serve


  1. Combine basil, oil, garlic and rind in a small bowl. Spoon half the basil mixture into a large bowl. Add seafood and zucchini and toss to coat. Add juice to remaining basil mixture and set aside until needed.
  2. Preheat a barbecue over high heat (see note). Grill sausages, turning occasionally, for 4–5 minutes or until almost cooked through. Transfer to a board and cut into 3cm pieces.
  3. Thread seafood, zucchini and sausage pieces, alternately, onto 8 wooden skewers (see tip). Cook skewers on flat plate, turning occasionally, for 6–8 minutes or until seafood is just cooked through. Drizzle with remaining basil mixture and serve with lemon wedges.


SERVING SUGGESTION: Tomato and bread salad. Combine 1 baby cos lettuce (torn), 250g cherry tomatoes (halved), 2 x 20g slices sourdough bread (chargrilled, torn), ½ cup fresh basil leaves, ½ red onion (thinly sliced), 1 tablespoon olive oil and 1 tablespoon balsamic vinegar in a large bowl. TIPS: You can also cook this recipe in a large non-stick frying pan. Soak skewers in cold water for 10 minutes before using to stop them burning during cooking.