Prawn kebabs







Cook Time

35-45 Min


  • 1 clove garlic
  • 1 small fresh red chilli
  • 1 teaspoon crushed fresh root ginger
  • 1 teaspoon granulated sugar
  • 1 tablespoon olive oil
  • 1 teaspoon sesame oil
  • 1 tablespoon light soy sauce
  • juice of 1 lime
  • 700g/1 1⁄2lb raw prawns, peeled and deveined
  • 175g/6oz cherry tomatoes
  • 1⁄2 cucumber, cut into thick slices or chunks
  • 1 bunch of fresh coriander leaves, to garnish
  • Blend or process the garlic, chilli, ginger and sugar into a paste. Add the olive and sesame oils, soy sauce and lime juice. Put the prawns in a shallow glass or ceramic dish. Pour the marinade over the top. Cover and marinate in the refrigerator overnight.
  • Soak bamboo skewers in cold water for at least 30 minutes to prevent them burning. Thread the skewers with the prawns, tomatoes and cucumber. Grill or barbecue for a few minutes until the prawns are pink and cooked through.
  • Arrange on a platter, and garnish with coriander leaves. Serve hot.
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