Tiger Prawn Skewers with Mixed Peppers

Wednesday, July 25, 2012 @ 10:07 AM
Lee Phillips
Perfect for all you prawn lovers, this one my daughter loves, cooked on the barbecue and perfect for either gas or charcoal. More suited to a starter, however by adding rice to the dish, it can soon become a main, if you have family members like my 9 year old, you may need to double up on the prawns!!
Recipe Type: Starter or Main
Prep time: 20 mins
Cook time: 8 mins
Total time: 28 mins
Serves: 3 – 4
  • 20 raw tiger prawns, peeled with black veins removed
  • Red, green and yellow peppers
  • Freshly ground black pepper
  • Your choice of sauce
  1. Peel the prawns, cut the peppers into chunks and thread onto double pronged skewers, alternating between prawns and peppers.
  2. Season with black pepper, place on the cooking grate and grill over a medium heat for 6 to 8 minutes or until the prawns are pink. Remember, keep the lid closed as much as possible during cooking.
  3. Turn the skewers halfway through cooking and using a basting brush, brush the prawns and peppers with your barbecue sauce.
  4. Remove the skewers from the heat and serve immediately.

Enjoy with a cool glass of Casillero del Diablo Sauvignon Blanc

Accessories include:
Basting brush
Double pronged skewers (these keep the food in place without the prawns spinning)

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