Prawn Shashlik
Kebab
Yield
4 servingsPrep
23 minCook
7 minReady
30 minIngredients
Juice of 3 limes
2 garlic cloves, crushed
1 red chilli, deseeded and finely chopped
1 tbsp mild curry powder
Handful of fresh coriander leaves, finely chopped
2tsp each of cumin seeds and black onion seeds
Salt and freshly ground black pepper
24 large raw deveined tiger prawns with the tails left on
1 red and 1 yellow pepper, deseeded and cut into bite-size pieces
2 large red onions, cut into thick wedges
Ingredients
Juice of 3 limes
2 garlic cloves, crushed
1 red chilli, deseeded and finely chopped
1 tbsp mild curry powder
Handful of fresh coriander leaves, finely chopped
2tsp each of cumin seeds and black onion seeds
Salt and freshly ground black pepper
24 large raw deveined tiger prawns with the tails left on
1 red and 1 yellow pepper, deseeded and cut into bite-size pieces
2 large red onions, cut into thick wedges
Directions
- To make the marinade, put the lime juice, garlic, chilli, curry powder, coriander and cumin and black onion seeds in a bowl. Season well and stir.
- Put the prawns in a wide glass bowl. Pour over the marinade and toss to coat evenly. Cover and chill for 10 to 12 minutes.
- Thread the prawns, peppers and onions alternately onto 8 metal skewers. Cook the kebabs on the preheated barbecue over a medium-hot heat for 6 to 8 minutes, turning once, or until the prawns are cooked and the vegetables are slightly softened.
- Carefully remove the skewers from the heat, as the metal handles will be hot, and serve.
Syns per serving: Original free, EE free
