Seafood espetada (Portuguese skewers)

Ingredients

• 2 garlic cloves, finely chopped
• 2 long red chillies, seeds removed, finely chopped
• 2 tsp ground ginger
• 3 tsp sweet paprika
• 2 tsp dried oregano
• 1/3 cup (80ml) olive oil, plus extra to brush
• 4 limes, cut into wedges
• 24 prawns, peeled (tails intact), deveined
• 300g squid tubes, cut into 3cm strips
• 400g swordfish fillets, cut into 3cm pieces
• 4 corn cobs
• Flat-leaf parsley leaves, to serve