Piri Piri Prawn kebabs

Preparation

1. Put the bamboo skewers in water to soak
2. Mix lemon juice, oil and seasoning in a bowl
3. Rinse raw prawns well so they feel fleshy rather than slimy
4. Put prawns into marinade and ensure well covered
5. Place lid or cling-film on bowl and place in fridge for at least 3 hours (ideally overnight)
6. Place 5-7 prawns on each kebab skewer. The skewer should go through each prawn twice, once near the tail end, and once near the head end.
7. Grill or BBQ for 10-15mins

Notes

Ingredients

• 450g raw tiger prawns, shelled
• 150ml olive oil
• 1tbsp lemon juice
• 1tbsp piri piri spice mix

Equipment

• Bamboo skewers
• Large bowl
• Lid for bowl or cling-film
• Fridge space
• Colander or sieve

Nutritional Facts

• Serving size: 155.6G
• (17% / 21%)   Calories: 421kcal
• (65%)Total fat: 36G
• (28%)   Saturated fat: 5.6G
• (79%)   Unsaturated fat: 27.6G
•     Mono: 24G
•     Poly: 3.6G
• (60%)   Cholesterol: 181mg
•   Trans Fat: 0G
• (1%)Total carbohydrates: 2.4G
•   Starch: 0G
• (3%)   Sugars: 0.8G
•     Sucrose: 0.1G
•     Glucose: 0G
•     Maltose: 0G
•     Lactose: 0G
•     Fructose: 0.1G
•     Galactose: 0G
• (2%)   Fibre: 0.6G
• (46%)Protein: 23G
• Salts
• (20%)   Sodium: 400mg
• (10%)   Potassium: 341mg