PRAWN KEBABS
this is an amazing starter before a meal try it out!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Provided by EddieHernandez
Time 21m
Yield Serves 8
Number Of Ingredients 10
Steps:
- 1. whisk together the oil lime juice ginger and garlic. Add the sugar chilli powder chopped coriander,soy sauce, salt and pepper. Stir well.
- 2.take 8 bamboo skewers, thread 4 prawns on each and lay them in a dish.
- 3. pour the marinade over the prawns, cover and put in fridge for 1 to 2 hours, turning occasionally.
- 4. heat the grill and brush the rack with oil. Put the kebabs on the rack and grill them for 2-3 minutes until they turn pink. Turn them and do the same for the other side.
- 5. put the kebabs on a plate and serve with lime wedges on the side and last squeeze of lime on the top.
GARLIC SHRIMP KABOBS
Steps:
- Rinse and dry shrimp.
- Whisk olive oil, garlic, lemon juice, pepper, and parsley together in a bowl and pour into a large resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Lightly coat metal skewers with cooking spray.
- Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Place about 5 shrimp on each skewer.
- Cook on the preheated grill until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes; do not overcook.
Nutrition Facts : Calories 141.2 calories, Carbohydrate 0.7 g, Cholesterol 115 mg, Fat 9.7 g, Fiber 0.1 g, Protein 12.4 g, SaturatedFat 1.4 g, Sodium 132.8 mg, Sugar 0.1 g
CHICKEN AND PRAWN KEBABS
Make and share this Chicken and Prawn Kebabs recipe from Food.com.
Provided by Evie3234
Categories Pineapple
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken into large bitesize pieces.
- Peel and devein the prawns.
- Drain apricot halves and pineapple slices, reserving the juice.
- Cut the pineapple slices into 4.
- Thread the prepared chicken, prawns and fruit alternately onto metal skewers.
- Combine 1 cup reserved pineapple juice with grated ginger, olive oil, salt and pepper.
- Pour mixture over kebabs and marinate 30 minutes.
- Remove from marinade and barbecue over a hot flatplate for 5 minutes each side or until the chicken is tender and prawns have turned pink.
- Meanwhile, heat the remaining marinade in a pan on the edge of the barbecue, thicken with combined cornflour and water, add the extra grated ginger and spring onions and allow to boil until the sauce thickens.
- Serve Chicken and Prawn kebabs immediately.
Nutrition Facts : Calories 251.4, Fat 7, SaturatedFat 1.1, Cholesterol 142.3, Sodium 544, Carbohydrate 23, Fiber 2.4, Sugar 17.5, Protein 24.7
BBQ TIGER PRAWN KEBABS
I made this recipe again last night and was a bit disappointed in it so I have adjusted the ingredients (4 June 07) and it should be tastier now. The recipe was originally for one of the RSC competitions
Provided by Bergy
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix the marinade and marinate the veggies for apprx 1 hour.
- Save the marinade (do not marinade the prawns) Thread the skewers alternating the prawns and veggies (EG mushroom, prawn, artichoke, prawn, tomato, prawn, red& green pepper, prawn. artichoke. prawn tomato, prawn, mushroom) Baste with the marinade and BBQ or broil 6" from heat source, medium-high heat Baste again while cooking.
- Cook until the prawns are just pink and the flesh is white (the veggies will be heated through too) Sprinkle each Kebab with parmesan cheese (remove skewer from the heat when you do this hold over plate) Return skewer to brown the cheese (only a minute).
Nutrition Facts : Calories 270.1, Fat 3.3, SaturatedFat 1.4, Cholesterol 50.9, Sodium 452.7, Carbohydrate 45.4, Fiber 22.2, Sugar 15.3, Protein 16.3
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