Prawn Kebabs with Capsicum Salsa

    25 minutes

    A salsa is a Mexican-style vegetable or fruit sauce with a fresh zingy flavour. A tomato, capsicum and chilli salsa makes a wonderful accompaniment for grilled or barbecued prawn kebabs, here served with sweet melon.

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    Serves: 4 

    • 32 large raw prawns, peeled but tails left on
    • 1 rockmelon, deseeded and cut into cubes
    • For the marinade
    • 2 tbsp lime juice
    • 1 tsp bottled minced garlic, drained
    • 1 tsp bottled crushed ginger, drained
    • For the salsa
    • 6 vine-ripened tomatoes, chopped
    • 1 small red onion, finely chopped
    • 1 red capsicum, deseeded and chopped
    • 1 tsp bottled minced garlic, drained
    • 1 fresh green chilli, deseeded and finely chopped
    • 2 tbsp lime juice
    • 2 tbsp chopped fresh coriander leaves
    • salt and pepper
    • thinly sliced spring onions to garnish

    Preparation:20min  ›  Cook:5min  ›  Ready in:25min 

    1. Preheat the grill to moderate. Soak eight bamboo skewers in cold water (to prevent them from burning under the grill). Combine all of the ingredients for the marinade in a shallow dish. Add the prawns and stir to coat them with the marinade. Cover with plastic wrap and chill while preparing the salsa.
    2. Mix together all the salsa ingredients, except the spring onion, and season with salt and pepper to taste. Pile into a serving bowl. Thread the cubes of melon onto eight unsoaked wooden skewers and place on a serving dish. Set aside.
    3. Thread 4 prawns onto each of the soaked skewers, piercing them through both ends (this will help to keep them flat). Place under the grill and cook for 3–4 minutes or until they are pink, turning them once. Do not overcook or they will become tough.
    4. Garnish the salsa with the shredded spring onions. Place the prawn kebabs on the serving dish with the melon and serve immediately, with the salsa alongside.

    Some more ideas…

    *Grilled chicken kebabs with a fresh citrus salsa: Cut 550 g skinless chicken breast fillets into cubes and marinate as described in the main recipe. Grill the chicken on skewers for 10 minutes or until tender and cooked through. To make the salsa, chop the flesh from 1 pink grapefruit, 1 orange and 1 crisp juicy apple and mix with 2 chopped spring onions, 1 finely chopped fresh green chilli and 1 tbsp chopped fresh mint.
    *Cubes of fresh pineapple can be speared onto skewers to accompany the prawn or chicken kebabs in place of melon.

    Health points

    *The raw fruit and vegetables in the salsa are packed with vitamins. The tomatoes and red capsicums are excellent sources of the anti-oxidants betacarotene and vitamin C. Red capsicums, in particular, are an excellent source of vitamin C. Weight for weight, red capsicums provide over twice as much vitamin C as oranges.
    *Prawns are a high-protein, low-fat food.

    Each serving provides

    GI estimate medium.

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