Sweet and Sour Prawn Kebabs

Sweet and Sour Prawn Kebabs


1 person made this

This kebab adds a sweet and healthy addition to your next barbecue. I find smaller fresh prawns with their tails still on work and look best but you can use frozen ones if desired.

homeboy Tasmania, Australia

Serves: 4 

  • 500g prawns, peeled and deveined
  • 1 capsicum largely diced, 16 pieces
  • 16 pieces of fresh pineapple
  • 4 spring onions cut into quarters
  • 125ml sweet and sour sauce or barbecue sauce

Preparation:20min  ›  Cook:8min  ›  Ready in:28min 

  1. Thread 4 skewers with a combination of the prawns, capsicum, pineapple and spring onions.
  2. On a preheated barbecue add the kebabs and cook for 4 minutes. Turn then brush the top with the sauce. Cook for a further 4 minutes or until the prawns are cooked through. Lightly brush again with the sauce then serve.

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