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Grilled prawn kebabs

Ingredients 12
Servings 4


  • 80
    olive oil
  • 30
    chopped fresh parsley
  • 15
    chopped fresh thyme
  • 15
    chopped fresh coriander leaves
  • 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
    cooked rice
  • 1


1. In a large bowl, toss together oil, parsley, thyme, coriander, spring onion, salt, pepper, prawns, baby onions and red pepper. Cover with cling film and refrigerate overnight. 2. Soak 4 wooden skewers in water overnight. 3. Remove prawns from marinade, reserving liquid. 4. Chop cooked spinach finely, mix with rice and heat through. 5. Cut lemon into thick slices and cut each slice into quarters. Thread prawns, onion halves, red pepper and lemon on to each skewer, alternating the ingredients. 6. Grill kebabs for 2 minutes each side, brushing frequently with reserved marinade. 7. To serve, place spinach and rice on a serving platter and arrange kebabs on top.

Read more on: fish/seafood  |  grill

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