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Prawn Shashlik

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Prawn Shashlik

Kebab

 

Yield

4 servings

Prep

23 min

Cook

7 min

Ready

30 min

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

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

  1. 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.
  2. 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.
  3. 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.
  4. Carefully remove the skewers from the heat, as the metal handles will be hot, and serve.

Syns per serving: Original free, EE free



* not incl. in nutrient facts Arrow up button

Comments


anonymous

can i share your recipe on my website (http://www.hamarakhana.com) because i like your recipe

 

 

 

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