Prawn and Vegetable Kebabs are perfect for summer grilling. I love making these on weekends when I want something light but filling. The combination of tender prawns with colorful vegetables creates a beautiful presentation that’s sure to impress your family or guests. The marinade adds just the right kick of flavor without overpowering the natural sweetness of the prawns.
About the Recipe
This recipe strikes the perfect balance between healthy and tasty. The prawns soak up the flavors of fresh coriander, chili, and lemon while the vegetables add color, texture, and nutrition. It’s quick to prepare and even quicker to cook, making it ideal for busy weeknights or casual weekend meals.
Why You’ll Love This Recipe
These kebabs are incredibly versatile – you can swap vegetables based on what’s in season. The marinade is simple but packs a punch, and the cooking time is brief. Clean-up is minimal since everything cooks on skewers. Plus, it’s a healthier option that doesn’t compromise on taste. Kids love helping to thread the ingredients onto skewers, making it a fun family cooking activity.
Prawn and Vegetable Kebabs
Cooking Tips
– Soak wooden skewers in water for 30 minutes before using to prevent burning
– Cut vegetables in similar sizes for even cooking
– Don’t overcrowd the skewers to guarantee everything cooks evenly
– Keep an eye on the prawns – they cook quickly and can become tough if overcooked
Serving and Storing Suggestions
Serves 4 people. Total prep and cooking time: 45 minutes including marination. Serve immediately while hot. If you have leftovers, store in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or enjoy cold in a salad.
Similar Recipes
- Grilled Chicken and Vegetable Kebabs
- Seafood Skewers with Lime Butter
- Mediterranean Vegetable Kebabs
Nutrient Benefits
Prawns provide lean protein and omega-3 fatty acids. The colorful vegetables offer various vitamins and minerals. Cherry tomatoes are rich in lycopene, while onions contain beneficial antioxidants. Fresh coriander adds vitamin K and fiber. This meal is low in calories but high in nutrients.
Prawn and Vegetable Kebabs
Ingredients
- 2 tbsp Fresh Coriander (chopped)
- 1 tsp Salt
- 2 Green Chillies (fresh)
- 3 tbsp Lemon Juice
- 2 tbsp Oil
- 20 King Prawns (cooked and peeled)
- 1 Zucchini (Courgette - medium, thickly sliced)
- 1 Onion (medium, cut into 8 chunks)
- 8 Cherry Tomatoes
- 8 Baby Corn Cobs
- Mixed Salad Leaves to serve
Instructions
- Place the chopped coriander salt, green chillies, lemon juice and oil in a blender and process for a few seconds to form a paste.
- Scrape the spice paste from the blender and transfer it to a medium mixing bowl.
- Devein the peeled prawns and add to the spices and stir to coat well. Cover the bowl and set aside for the prawns to marinate for about 30 minutes.
- Preheat the grill to very hot. Arrange the vegetables and prawns alternately on four skewers.
- Reduce the temperature of the grill to medium and grill the prawn kebabs for 5-7 minutes until cooked and browned, turning once.
- Serve the prawn and vegetable kebabs immediately on a bed of mixed salad leaves.
- Note: Zucchini or courgette is a variety of marrow (summmer squash). Choose one that has a shiny green outer skin and a firm watery flesh. Zucchini is available at some vegetable vendors and is very seasonal. If zucchini is not available, you can use thinly sliced mushrooms or brinjals.
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Frequently Asked Questions
Can I make these kebabs ahead of time?
You can prep the vegetables and marinate the prawns up to 4 hours ahead. Thread onto skewers just before cooking for best results.
What can I substitute for zucchini?
Bell peppers, mushrooms, or eggplant work great as alternatives. Just make sure to cut them in similar sizes for even cooking.
How do I know when the prawns are cooked?
Prawns turn from grey to pink when cooked. They should be firm but still tender, usually taking 5-7 minutes under the grill.
