Photo of Seafood kebabs with green quinoa salad by WW

Seafood kebabs with green quinoa salad

Points® value
Total Time
35 min
15 min
20 min


Salmon, raw

250 g, cut into chunks

King Prawns, Raw

16 individual, peeled and deveined

Rapeseed Oil

1 tablespoon(s)


1 zest(s) of 1

Lemon Juice, Fresh

45 ml


2 clove(s), crushed

Coriander, Dried

½ teaspoon(s), level

Dill, Fresh

1 tablespoon(s), chopped

Cod, raw

250 g, cut into chunks

Quinoa, Dry

150 g

Soya Beans, cooked

200 g

Lemon Juice, Fresh

45 ml

Freshly squeezed orange juice

60 ml

White Wine Vinegar

4 teaspoon(s)

Chickpeas, cooked

400 g

Kale, raw

75 g, very finely chopped

Dill, Fresh

3 tablespoon(s), chopped


½ individual, extra large, diced


  1. Soak the skewers in cold water for 30 minutes to prevent burning.
  2. To make the marinade, whisk together the rapeseed oil, grated lemon zest and juice, crushed garlic, 1/2 tsp ground coriander and 1 tbsp dill in a medium bowl then season with freshly ground black pepper. Add the prawns and fish to the bowl and stir to coat. Cover and chill for 10 minutes.
  3. Meanwhile, prepare the salad. Cook the quinoa to pack instructions, adding the soya beans for the final 2 minutes of cooking time. Drain, then spread the quinoa and soya beans on a plate to cool. In a small jug, whisk together the citrus juices and vinegar, then season to taste and set aside.
  4. Preheat the grill to high and line a grill pan with kitchen foil. Thread the prawns and fish onto the skewers, then cook under the grill for 5-8 minutes, turning once, until the prawns are pink and the fish is cooked through.
  5. Transfer the quinoa mixture to a bowl, then add the chickpeas, kale, 3 tbsp dill and cucumber. Pour over the dressing and stir to combine. Serve with the skewers.
  6. Cook’s Tip: To finely chop the kale, blitz it in a food processor on a pulse setting.