Lemon, fennel and prawn kebabs

SERVES: 10 TIME TO MAKE: Less than 1.5 hours

Be careful not to overcook these.

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BRAAI RECIPES

INGREDIENTS

  • 1 kilogram whole prawns, deveined
  • 1 large fennel bulb, cut into wedges
  • 2 PnP lemons, sliced
  • 10 kebab sticks, soaked in water

Marinade:

  • 2 sprinkles PnP zesty lemons in sea salt, or to taste
  • 15 ml fennel seeds
  • 2 PnP garlic cloves
  • 60 ml PnP juice and grated peel of organic lemon
  • 15 ml PnP sugar
  • 2 tbsp PnP extra-virgin olive oil, or to taste

METHOD

  • Fold prawns so the head and tail sit together and thread onto kebab sticks, alternating with fennel and lemon slices.
  • Bash marinade ingredients in a pestle and mortar to form a chunky sauce.
  • Pour marinade over kebabs and marinate for 30-60 minutes.
  • Cook over medium coals or on preheated griddle pan until pink and just cooked through.