Ginger Prawn Kebabs
SERVES 8. Per serving: 711kJ, 14g fat (2g sat), 9g carbs, 150mg sodium, 1g fibre, 2g protein
Ingredients
- ½ cup extra-virgin olive oil
- 3 cloves garlic thinly sliced
- 1 tbsp fresh ginger grated
- 1 lemon juice and zest
- 1 lime juice and zest
- salt
- freshly ground black pepper
- 16 king prawns deveined with shell intact
- 8 small brown onions peeled
- 8 peppadews
Instructions
- Whisk together oil, garlic, ginger, citrus juice and zest. Season to taste.
- Thread prawns, onions (halved if necessary) and Peppadews onto eight metal or pre-soaked wooden skewers. Place kebabs in a baking dish and pour ginger mixture over. Marinate at room temperature, turning occasionally, for 10 minutes.
- Place kebabs on the braai, turning and basting with marinade occasionally, until lightly charred and cooked through (about four minutes).
Notes
Cooking prawns in their shells concentrates the flavour.