Preparation time is 10minutes
Cook time is 6minutes
Total time is 16minutes
Serve is for 4 people
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Difficulty level: 1 out of 4
8 Ingredients
Number of servings
4
- 16 large prawns
- 3 lemons, 2 lemon juice only, 1 cut into wedges
- 4 cloves garlic, crushed
- 1teaspoons ground cumin
- 1teaspoons pimentón sea salt
- 8-12 cherry tomatoes
- 1 green capsicum, cut into bite-sized squares
- 1tablespoons olive oil, for greasing
Description
A popular way to enjoy the jumbo prawns is to thread them onto skewers and grill them quickly over charcoal.
Method
Step 1 of 3
Shell the prawns down to the tail, leaving a little bit of shell at the end. Remove the veins and discard. Mix together the lemon juice, garlic, cumin, paprika, and a little salt and rub over the prawns. Leave the prawns to marinate for 30 minutes.
Step 2 of 3
Meanwhile, prepare the charcoal grill. Thread the prawns onto metal skewers, alternating with the tomatoes and green capsicum pieces, until all the ingredients are used up.
Step 3 of 3
Place the kebabs on an oiled rack over the glowing coals and cook for 2-3 minutes on each side, basting with any of the leftover marinade, until the prawns are tender and the tomatoes and capsicums are lightly browned. Serve immediately with lemon wedges.
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