The prawns have been running in The Great Sandy Strait these past few seasons. Fresh prawns make yummy kebabs. Cook them on the Barbecue plate to enhance the flavours.
Prawns Kebabs with Couscous
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- Prep Time
- Minutes
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- Cook Time
- Minutes
Ingredients
- 1/2 tsp smokey paprika
- 1/4 tsp ground cumin
- 1/4 tsp ground ginger
- 1 tbsp olive oil
- 1tbsp lemon juice
- 1 tbsp sweet chilli sauce
- 500g medium green prawns, peeled.
- 1/4 cup chopped parsley
- 1/4 cup chopped coriander
- 1 large clove garlic
- Couscous
- ½ Lebanese cucumber, diced
- ½ cup couscous
- Freshly ground black pepper
- 1 Massel chicken stock cube
- ½ cup water
Instructions
- To make the marinade, process shallot, garlic, spices, parsley, coriander and lemon juice in a small blender.
- Thread six prawns onto each skewer.
- Add chilli sauce and oil with marinade and stir.
- Combine the marinade and prawns in a shallow dish, turn and coat prawns, refrigerate and cover for 20 minutes.
- Meanwhile boil water, add chicken stock cube and dissolve.
- Remove from heat and stir in couscous. Stand, covered for 5 minutes. Fluff up with a folk and stand for another 5 minutes. Season with pepper and stir through the cucumber.
- Place baking paper on barbecue plate, spray and cook prawns for 2 minutes each side until pink and lightly charred.
- Serve the prawns with couscous.
