INGREDIENTS

For the kebabs

• 1 pack 7 THALASSES 80/120 shrimp
• 1 onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp ground coriander
• ½ tsp curry powder
• ½ bunch parsley
• 2 eggs
• 300 g dried breadcrumbs
• olive oil

For the mashed avocado

• 3 ripe avocados
• juice and zest of 2 limes
• ½ onion, finely chopped
• 1 chilli pepper, finely chopped
• 10 coriander leaves, finely chopped
• 10 ml olive oil
• salt
• pepper

METHOD

Thaw the shrimp overnight in a colander in the refrigerator. Pulse all the ingredients for the kebabs together in a multi-blender. Divide the mixture into 130 g sausage shapes and wrap in clingfilm. Refrigerate the kebabs for 1 hour.

Cook the kebabs over a hot grill or in a non-stick frying pan for 5-7 minutes on each side. With a fork, mash the avocado and the lime juice together in a bowl.

Add the other ingredients. Store in the fridge with clingfilm directly touching the surface so it doesn’t change color. Serve on hot grilled pita bread together with some grilled tomato and a squeeze of lemon juice.

CHEF GEORGE OIKONOMIDIS
BlueFish, Vouliagmeni