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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 mins125g (½ cup) Greek-style natural yoghurt
2 tablespoons finely shredded fresh basil1. 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 mins2 tablespoons freshly squeezed lime juice
1½ tablespoons chopped fresh coriander1. Put the lime juice, vinegar, apple juice, soy sauce, chilli, ginger and coriander in a small bowl. Mix well to combine.