adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Garlic prawn kebabs
0 Likes
Total Time:
25 minutes
Ingredients:
  • 75 g good sourdough bread
  • 160 g raw peeled king prawns, from sustainable sources
  • ½ x 460 g jar of roasted red peppers
  • 3 cloves of garlic
  • ½ a bunch of flat-leaf parsley (15g)
  • 1 lemon
  • olive oil
  • 1 x 400 g tin of quality cherry tomatoes
  • 20 g feta cheese
  • extra virgin olive oil
Instructions:
  • 1. Preheat the grill to high. 2. Slice the bread 1cm thick, then cut into 3cm chunks and place in a large bowl with the prawns. 3. Drain the peppers, slice 3cm thick lengthways, and add to the bowl. 4. Peel the garlic. Finely chop 1 clove and add to the bowl, then finely slice the other 2 and put aside. 5. Finely chop the parsley, including the stalks, and add to the mix. 6. Finely grate in the lemon zest, squeeze in half the juice, add 1 tablespoon of olive oil and a pinch of black pepper and mix well. 7. Skewer the prawns and bread on 2 skewers, interlacing with the peppers, ensuring not to pack tightly. Place skewers across a roasting tray and grill for 6 to 8 minutes, turning halfway. 8. In a non-stick frying pan over medium heat, add ½ tablespoon of olive oil and the sliced garlic. Stir for 2 minutes until lightly golden, then add the tinned tomatoes. Allow to simmer while squash a few tomatoes with the back of a spoon. Season the sauce with lemon juice to taste. 9. Serve the kebabs on top of the sauce, sprinkled with feta and black pepper. Finish with 1 teaspoon of extra virgin olive oil.

Similar Recipes