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Prawn kebabs with onion and jalapeno relish

Prawn kebabs with onion and jalapeno relish

3
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

Olive oil

1½ tbs

Red onion

1 medium, halved, thinly sliced

Dried bay leaf

2 whole

Dried oregano

1½ tsp

Jalapenos

1 individual, finely chopped

Garlic

2 clove(s), finely chopped

White wine vinegar

¼ cup(s), (60 ml)

Raw peeled prawns

750 g, large, peeled, deveined, tails intact

Tomato(es)

350 g, baby mixed variety

Oil spray

1 x 3 second spray(s)

Instructions

  1. Heat oil in a large non-stick frying pan over medium-high heat. Cook onion, bay leaves and oregano, stirring occasionally, for 4 minutes or until onion softens. Add chilli and garlic and cook, stirring, for 30 seconds or until just fragrant. Remove pan from heat and stir in vinegar. Season with salt and pepper. Transfer to a small serving bowl and cool. Discard bay leaves.
  2. Preheat a chargrill or barbecue over medium-high heat. Thread prawns onto 4 skewers and tomatoes onto 4 skewers (see tip). Season prawns with salt and lightly spray both sides with oil. Cook skewers for 2-3 minutes each side or until lightly charred and prawns are cooked through.
  3. Serve kebabs warm or at room temperature with onion relish.

Notes

If using bamboo skewers, soak in cold water for 10 minutes before threading prawns. We put the prawns and the tomatoes on separate skewers so they cook evenly.

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