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Eel kebabs

Paul Merrett from Food Uncut
Paul Merrett threads eel, bacon, shallots, mushrooms and peppers on bamboo skewers for stylish starter or light lunch

Eel kebabs

Method

1. Preheat the grill to the highest setting.

2. Cut the eel into 5cm pieces and set aside.

3. Blanch the bacon and shallots in boiling water in a pan for 3-4 minutes. Add the mushrooms and cook for another 30 seconds. Drain and set aside.

4. Place the eel, bacon, mushrooms and onions (distributing evenly) on 8 bamboo skewers

5. Brush the kebabs with olive oil, sprinkle with thyme and season with salt and pepper.

6. Arrange the kebabs on a baking tray and place on the second shelf of the grill. Grill for 3 minutes, then turn the kebabs and continue to grill until the eel is cooked and the vegetables are beginning to colour.

7. Melt the butter over a low heat and add the parsley.

8. To serve: remove the kebabs from the grill, pour over the butter and squeeze lemon juice over the top. Serve with rocket and garnish with lemon wedges.

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Serves: Makes 8 kebabs

Prep: 25 min
Cook: 15 min

Ingredients
1x medium Eel, skinned and gutted
225g piece bacon or gammon steaks, cut into 2 cm pieces
20 small Shallots
20 button mushrooms
1 red pepper, cut into 2 cm cubes
1 green pepper, cut into 2 cm cubes
2 tbsp Olive oil
1 tbsp chopped fresh thyme
55g Butter
1-2 tbsp chopped Parsley
squeeze of lemon juice