Method

1. Preheat a barbecue grill to medium-high. Thread the prawns, fish and octopus evenly onto 16 small metal or bamboo skewers (see Cook’s tips).

2. Combine the oil and garlic in a small bowl. Brush the oil mixture over the seafood. Place the skewers on the barbecue grill and reduce heat to medium. Cook for 2-3 minutes on each side or until cooked through.

3. Serve the seafood skewers with the dipping sauces.

Citrus yoghurt and caper dipping sauce

Preparation time: 10 mins

125g (½ cup) Greek-style natural yoghurt
1 teaspoon finely grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon drained baby capers,
finely chopped
2 gherkins, finely chopped

2 tablespoons finely shredded fresh basil

1. Put the yoghurt, lemon zest, lemon juice, capers, gherkin and basil in a small bowl. Mix well to combine.

2. Transfer dipping sauce to small individual bowls to serve.

Lime and coriander dipping sauce

Preparation time: 5 mins

2 tablespoons freshly squeezed lime juice
1 tablespoon white wine vinegar
1 tablespoon unsweetened apple juice
2 teaspoons salt-reduced soy sauce or gluten-free soy sauce
½ small fresh red chilli, finely chopped
½ teaspoon finely grated fresh ginger

1½ tablespoons chopped fresh coriander

1. Put the lime juice, vinegar, apple juice, soy sauce, chilli, ginger and coriander in a small bowl. Mix well to combine.
2. Transfer dipping sauce to small individual bowls to serve.