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2 fresh medium-size squid, cut into largish pieces
12 medium prawns
12 mussels, shelled
1 octopus tentacle, cut in chunks
1 bream steak, cut in chunks
1 pepper, cut in squares 2 x 2 cm
2 small onions, sliced in rings
1 teacupful olive oil
1 coffee-cupful lemon juice
½ kilo rocket leaves
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Pass the seafood onto the skewers, e.g. a piece of squid, a mussel, a slice of onion, a chunk of bream, a piece of pepper, a prawn and so on. |
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If you have a charcoal grill, brush the kebabs with a little oil and cook there. If not, cook in a non-stick baking dish or grill in the oven.
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Arrange rocket leaves on the plate and place the kebab on top. Season with a pinch of salt and well-beaten oil and lemon dressing. Simple, quick and divinely delicious.
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