- The flavour and crunch of the prawns is further enhanced by the grilling, and the zucchini and sauce complement the dish well. This dish can be prepared ahead of time for barbecues.
Serves 2
Ingredients:
- 6 large peeled and deveined tiger prawns
- 2 bamboo skewers
- 1/2 green zucchini, thinly sliced
- 1/2 yellow zucchini. thinly sliced
- Salt and pepper to taste
- Oil for brushing
For the sauce:
- Juice of 1/2 lemon
- 2 tablespoon extra-virgin olive oil
- 1 sprig of coriander, roughly chopped
Method:
- Heat a griddle or skillet pan.
- Mix the ingredients of the sauce together.
- Skewer 3 prawns to 1 bamboo skewer.
- Season the prawn kebabs and zucchini slices with salt and pepper.
- Lightly brush kebabs and zucchini slices with oil before placing on the hot pan.
- Cook till the prawns turn pink and the zucchini is tender.
- Mixed the ingredients for the sauce together, drizzle on the kebabs before serving hot.
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