Eel Kebabs

Paul Merrett threads eel, bacon, shallots, mushrooms and peppers on bamboo skewers for stylish starter or light lunch
By Paul Merrett
Eel Kebabs
  • Rating:
  • Serves: Makes 8 kebabs
  • Cook Time: 15 minutes
  • Prep Time: 25 minutes
  • Effort: easy


  • 1x medium eel, skinned and gutted
  • 225 g 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 choppedfresh thyme
  • 55 g butter
  • 1-2 tbsp chopped parsley
  • squeeze of lemon juice

To serve

  • rocket
  • lemon wedges


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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