Ingredients:

• 1 bottle Atkins & Potts Chilli Sauce
• 250g fresh tiger prawns
• 250g cod loin or salmon steaks cut into 1cm cubes
• 2 tbsp extra virgin olive oil
• Skewers

Our Method:

1. Peel the prawns and run a knife down their backs to pull away any small black threads.
2. Rinse and pat dry.
3. Thread the prawns and fish alternately onto the skewers.
4. Preheat a grill or barbeque.
5. Place the prawns under the grill or onto the barbeque and brush with chilli sauce. Cook until the prawns turn pink.

You can also serve these kebabs in pitta bread with salad and Atkins & Potts Toasted Garlic Mayonnaise, or with a spring onion and pak choi stir fry.