Fire up the barbie - summer's coming!

Yikes it's November already - where did the weeks go. Big fail again on my part to regularly update the blog. But I guess it's better late than never, particularly this recipe as it's a winner for those summer barbies!

Making this recipe I normally allow three skewers per person, but it would pay to do extra as they seem to disappear at a fast rate when the ravenous hordes are around.

Enjoy! 

PRAWN KEBABS WITH PINEAPPLE & CHILLI SALSA 

36 – 60 large uncooked prawns, peeled, deveined, tails intact 

½ red capsicum, cut into 1cm pieces 

12 bamboo skewers, soaked in water

green salad, to serve

Prawn Marinade

1 medium lemon, rind finely grated, juiced

2 tblspns light soy sauce

1 tspn finely grated fresh ginger

1 tspn Dijon mustard

1 clove garlic, finely chopped

¼ c  olive oil

Pineapple Chilli Salsa

¼ c apple cider vinegar

¼ c brown sugar

1 pinch saffron threads

2 c finely chopped pineapple

½ Lebanese cucumber, finely chopped

2 tblspns red chillis, finely chopped

Prawn Marinade

Combine all the ingredients in a screw-top jar and shake to combine.

Thread  3 - 5 prawns (depending on size) and capsicum pieces onto skewers. Lay skewers in a high-sided non metallic tray or container and pour over the marinade. Cover and refrigerate for 30 minutes.

Pineapple & Chilli Salsa

Combine vinegar, sugar and saffron in a small saucepan. Bring to the boil and simmer for about 8 minutes or until just syrupy. Set aside to cool.

Combine the pineapple, cucumber and jalapeños in a medium bowl; pour over vinegar & saffron syrup.

To Assemble

Preheat a barbecue or grill pan to high. Drain skewers from Prawn Marinade and cook for 2 minutes on each side. Transfer to a serving plate and spoon over the salsa.  

Serve with a green salad.

Serves 4 - depending on size of prawns


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All Images © Deborah Aspray - Motif Lifestyle Images Ltd 2016