African Coast Prawn Kebabs

Skewered prawns, liberally drizzled with chilli, garlic and lemon and then cooked over hot coals. It just doesn't get better, or simpler than this!

Difficulty

Prep Time

10 minutes + 10 minutes chill time

Cooking Time

10 minutes

Serves

Serves 4
Print Recipe

Ingredients

  • 1 box (500 g) SPAR Whole Prawns
  • Fresh bay leaf twigs or skewers
  • Bay leaves or lime leaves

  • For the basting

  • 3 - 4 garlic cloves, crushed
  • 6 red chillies, seeds removed and finely chopped
  • 1 tablespoon (15 ml) soy sauce
  • Juice of 1 lemon
  • ½ cup (125 ml) SPAR Extra Virgin Olive Oil


Method

  1. Thread the defrosted prawns onto the skewers or bay leaf twigs. Placing a bay leaf or lime leaf between them.
  2. Combine basting ingredients. Pour over the prawn kebabs and allow the flavours to infuse for about 10 minutes in the fridge. Do not leave the prawns longer than this.
  3. Grill under a hot grill, turning regularly and basting with marinade until pink and cooked through, or braai over hot coals. Prawns should take 7-10 minutes to cook.

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