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Spiced Prawns With Vegetables
This is a light and nutritious Indian dish, excellent served either on a bed of lettuce leaves, or with plain boiled rice or chappatis.
Ingredients
20 cooked king prawns, peeled
1 medium courgette, thickly sliced
1 medium onion, cut into 8 chunks
8 cherry tomatoes
8 baby corn cobs
Mixed salad leaves, to serve
FOR THE MARINADE
30ml/2 tbsp chopped fresh coriander
5ml/1 tsp salt
2 fresh green chillies, seeded if wished
45ml/3 tbsp lemon juice
30ml/2 tbsp vegetable oil
Details
Serves: 4
Method
1. To make the marinade, blend the coriander, salt, chillies, lemon juice and oil together in a food processor.
2. Empty the contents from the processor and transfer to a bowl.
3. Add the peeled king prawns to the mixture in the bowl and stir to make sure that all the prawns are well coated. Cover the bowl with clear film and set aside in a cool place, to marinate for about 30 minutes.
4. Arrange the vegetables and prawns alternately on four long skewers. Cook on a medium barbecue for 5 minutes, turning frequently, until cooked and browned. Serve immediately, on a bed of mixed salad leaves.
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