Sweet and Sour Prawn Kebabs

    28 minutes

    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.


    Tasmania, Australia
    1 person made this

    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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