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Spicy Pina Colada Prawn Kebabs

Preparation Time
5- 10 minutes

Cooking Time
Approximately 5 minutes until the prawns are cooked

Serves
Makes 6 - 12 skewers

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free


Ingredients

  • FOR THE MARINADE PASTE:
  • 1 tbsp. Lucy Bee Creamed Coconut
  • 4 tsp. water
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
  • ½ small red chilli, finely chopped
  • 2 garlic cloves, finely grated
  • 1 tbsp. desiccated coconut
  • FOR THE SKEWERS:
  • 150g raw prawns
  • 400g pineapple chunks
  • 1 red onion, cut into bite-sized chunks
  • TO SERVE: a small handful of fresh parsley, chopped and spring onion

Method

  1. FOR THE PASTE:
  2. In a blender, mix Lucy Bee Creamed Coconut with the water and combine until paste-like.
  3. Add Lucy Bee Himalayan Salt, ground Lucy Bee Whole Black Peppercorns, red chilli, garlic and desiccated coconut and garlic and blend until smooth, then set aside
  4. FOR THE SKEWERS:
  5. To assemble the skewers, divide the ingredients between the skewers by adding a prawn, piece of pineapple then onion. Repeat until the skewers are full and all the ingredients have been used up.
  6. Just before cooking, spread the marinade paste evenly over the kebabs - the marinade paste will be quite thick but this also helps keep the flavours locked into the food. Cook on the BBQ until the prawns are cooked through.
  7. Serve immediately with fresh parsley and spring onions sprinkled over the skewers.
  8. TIP:If not using immediately, place the skewers on a plate, cover and refrigerate until ready to use. Remove from the fridge 20-25 minutes before cooking to allow the core temperature of ingredients to drop – this avoids burning and helps even cooking throughout.

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