Preparation Time: 23 mins
Cook Time: 7 mins
Total Time: 30 mins
Making: 4

Ingredients of Prawn Shashlik

  • Juice of 3 limes
  • 2 garlic cloves, crushed
  • 1 red chilli, deseeded and finely chopped
  • 1 tbsp mild curry powder
  • Handful of fresh coriander leaves, finely chopped
  • 2tsp each of cumin seeds and black onion seeds
  • Salt and freshly ground black pepper
  • 24 large raw deveined tiger prawns with the tails left on
  • 1 red and 1 yellow pepper, deseeded and cut into bite-size pieces
  • 2 large red onions, cut into thick wedges

Also Read: Peri Peri Chicken Sizzler

Method of Prawn Shashlik

  1. To make the marinade, put the lime juice, garlic, chilli, curry powder, coriander and cumin and black onion seeds in a bowl. Season well and stir.
  2. Put the prawns in a wide glass bowl. Pour over the marinade and toss to coat evenly. Cover and chill for 10 to 12 minutes.
  3. Thread the prawns, peppers and onions alternately onto 8 metal skewers. Cook the kebabs on the preheated barbecue over a medium-hot heat for 6 to 8 minutes, turning once, or until the prawns are cooked and the vegetables are slightly softened.
  4. Carefully remove the skewers from the heat, as the metal handles will be hot, and serve.