Prawn Kebabs
These easy king prawn kebabs are perfect for the BBQ. Juicy king prawns marinaded in garlic, chilli, soy sauce and honey. This recipe is best when the prawns marinade overnight but 30 minutes will suffice if you're pressed on time.
Servings: 6 skewers
Ingredients
- 225 g raw king prawns shelled
- 1 tsp garlic paste
- 1 tsp chilli paste
- 1 tbsp gluten free tamari
- 1 tbsp honey
- 1/2 tbsp olive oil
To serve:
- Lime wedges
- Chopped coriander
Instructions
- Drain the prawns of any liquid and add them to a large bowl.
- Add the garlic, chilli, tamari, honey and olive oil and mix well so the prawns are all coated. Cover and leave to marinade in the fridge - ideally overnight or for several hours, but 30 minutes will you heat up the BBQ will work.
- Thread the prawns onto metal or bamboo skewers - I put about 5-6 prawns on each to make 6 skewers, but you can make larger/smaller ones with more/less prawns on them.
- To BBQ: When the BBQ is hot, brush the prawn skewers with any leftover marinade and then place on the grill for 1 minute each side until the prawns are pink and firm. To Griddle: Brush the prawn skewers with leftover marinade and then place the prawns on a hot griddle/pan and cook for 1-2 minutes per side until pink and firm.
- To serve, char some lime wedges on the BBQ (or in the pan). Serve the skewers with the lime wedges to squeeze on top and a sprinkle of chopped coriander.
Notes
For ideas on serving suggestions, variations to this recipe and how to store these gluten free prawn skewers, see the blog post above.
Nutrition
Calories: 49kcal | Carbohydrates: 4g | Protein: 5g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 47mg | Sodium: 213mg | Potassium: 48mg | Fiber: 0.02g | Sugar: 3g | Vitamin A: 68IU | Vitamin C: 0.3mg | Calcium: 22mg | Iron: 0.1mg
