Grilled shrimp kebabs


Ingredients 12
Servings 4
Time

Ingredients

  • 80
    ml
    olive oil
  • 30
    ml
    fresh parsley, chopped
  • 15
    ml
    fresh thyme, chopped
  • 15
    ml
    fresh coriander leaves, chopped
  • 3
    spring onions, chopped
  • salt and black pepper
  • 24
    large raw prawns, peeled and deveined
  • 4
    baby onions, halved
  • 1
    red pepper, cut into chunks
  • 1
    bunch spinach, cooked
  • 250
    ml
    cooked rice
  • 1
    lemon
 

Method

 
1. In a large bowl, toss together oil, parsley, thyme, coriander, spring onions, salt, pepper, prawns, baby onions and red pepper. Cover with plastic wrap and refrigerate overnight. 2. Soak 4 wooden skewers in water overnight. 3. Remove prawns from marinade. Reserve marinade. 4. Chop cooked spinach finely, mix with rice and heat through. 5. Cut lemon into thick slices. Cut each slice into quarters. Alternately thread prawns, onions, red pepper and lemon onto each skewer. 6. Grill kebabs for 2 minutes per side, brushing frequently with reserved marinade. 7. To serve, place spinach and rice on a serving platter. Arrange kebabs on top. Serves 4.
 

Read more on: fish/seafood  |  grill
 

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