Prawn Kebabs

1 . 10h
Prep Time
20m
Cook Time
1h 20m
Ready In


"Found this a while back in one of my handwritten cookbooks. I had made these a few times, and forgotten about them. They will be on the list again for the coming summer."

Original is 4 servings
  • MARINADE INGREDIENTS

Nutritional

  • Serving Size: 1 (294.6 g)
  • Calories 127.4
  • Total Fat - 2.9 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 143 mg
  • Sodium - 659.9 mg
  • Total Carbohydrate - 7.9 g
  • Dietary Fiber - 2.2 g
  • Sugars - 3.9 g
  • Protein - 18 g
  • Calcium - 92.4 mg
  • Iron - 1.1 mg
  • Vitamin C - 28.9 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Shell and devein the prawns. Top, tail and wipe the zucchini and slice into thick rounds to suit the size of the prawns. Clean the mushrooms with a soft cloth and remove the stems ( you may need to slice to suit the size of the prawns). Put the prawns, mushroom caps and zucchini into a large bowl. Add the marinade and cover with cling wrap and leave for 1 hour gently stirring the mix occasionally.

Step 2

After 1 hour drain off the marinade and thread the prawns, zucchini, and mushrooms alternately onto skewers. (I use 3 of each thing on each skewer).

Step 3

Place skewers onto an oiled baking tray and cook in a moderately hot oven for 20-25 minutes, basting them 4-5 times during cooking with the cooking juices.

Step 4

Serve hot.

Tips


  • Wooden skewer

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting prawns, look for ones that are firm and have a mild, sweet smell.
  • If using wooden skewers, soak them in water for 30 minutes prior to use to prevent them from burning in the oven.

  • Instead of shrimp, use chicken pieces. This will provide a more budget-friendly option, as chicken is usually cheaper than shrimp.
  • Instead of olive oil, use sunflower oil. This will provide a more neutral-tasting oil that won't overpower the other flavors in the marinade.

Vegetarian Kebabs Substitute the prawns with firm tofu cubes and omit the lemon juice and zest from the marinade. Marinate the tofu cubes and vegetables for 1 hour and then thread them onto the skewers. Cook in a moderately hot oven for 20-25 minutes, basting them 4-5 times during cooking with the cooking juices.



Quinoa Salad with Feta, Olives and Tomatoes. This dish is a great accompaniment to the Prawn Kebabs as it is light and refreshing, and the flavors of the feta, olives and tomatoes will complement the prawns and vegetables nicely.


Grilled Asparagus with Lemon and Parmesan: This dish is a great complement to the Prawn Kebabs as it is light and flavorful. The asparagus is grilled to perfection and the lemon and Parmesan add a nice zing to the dish. The asparagus will provide a nice contrast to the other flavors in the meal.




FAQ

Q: How do I know when the prawn kebabs are done? A: The prawn kebabs are done when the prawns are cooked through and the vegetables are lightly browned. Insert a skewer into the center of a prawn and vegetable to check if it is cooked through.



Q: How long should I cook the prawn kebabs for? A: The prawn kebabs should be cooked for about 10-15 minutes, turning them occasionally to ensure they are cooked evenly. The prawns should be cooked through and the vegetables lightly browned.

1 Reviews

TeresaS

The hubby and I loved this dish...he commented on how yummy those cucumber things were...hehe...(he once asked me to get him more of those tiny peas at a dinner party...they were capers)...he's still in training after 43 years :)...this is very tasty and the cooking time was spot on...shrimp was done and the zucchini had a nice bite to it...made for "Pick Me" tag game...

5.0

review by:
(27 Jan 2016)

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Fun facts:

The prawn kebab is a popular dish in the Mediterranean and Middle Eastern regions. It is believed to have originated in the Ottoman Empire and was popularized by the famous Ottoman chef, Nusret Gökçe, who is known as Salt Bae.

In the United States, prawn kebabs are also popular. In the late 1960s, celebrity chef James Beard served prawn kebabs at his popular New York City restaurant, The James Beard House. Since then, the dish has become a popular appetizer in the United States.