World Cuisine

Prawn & Mango Kebabs

prep 10 mins, plus marinating cook 4–5 mins
  • 16 large raw tiger prawns, peeled and deveined
  • 1 tablespoon sunflower oil
  • 4 tablespoons lemon juice
  • 2 garlic cloves, crushed
  • 1 teaspoon grated fresh root ginger
  • 1 teaspoon chilli powder
  • 1 tablespoon clear honey
  • 1 teaspoon sea salt
  • 1 large mango, peeled, stoned and cut into 16 bite-sized pieces

Put the prawns into a large bowl and add the oil, lemon juice, garlic, ginger, chilli powder, honey and salt. Mix well and marinate for about 10 minutes.

Remove the prawns from the marinade and thread 2 prawns alternately between 2 pieces of mango on each of 8 presoaked wooden skewers.

Place the skewers under a preheated hot grill, brush with the remaining marinade and grill for 2 minutes on each side or until the prawns turn pink and are cooked through. Serve 2 skewers per person with some dressed mixed leaf salad, if liked.

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