Free Healthy Recipe - Honey and Lime Prawn Souvlaki with Salsa

Dairy free, Low carbohydrate, Low fat

A tasty light lunch or dinner, add some salad or grilled vegies to this dish to make it more substantial. If serving at lunch, add some steamed basmati or brown rice.

Recipe courtesy of De Costi Seafoods.

32 prawns peeled and deveined; tails intact
1 small red chilli, deseeded and finely chopped
2 tbsp olive oil
2 limes zested and juiced
1 large clove garlic, crushed
2 cm piece ginger finely grated
1 tbsp coriander, chopped

1 small mango, just ripe; diced
½ small red onion, diced
1 small red chilli, deseeded and finely chopped
1 lime juiced and zest finely chopped

Put the prawns in a non-metallic dish.
Combine honey, chilli, oil, lime zest and juice, garlic, ginger and coriander together, pour over prawns and toss well to coat.
Cover and marinate in the fridge for at least 3 hours, turning occasionally.
Soak eight bamboo skewers in water for 30 minutes.

Score a cross in the base of each tomato, cover with boiling water for 30 seconds then plunge into cold water. This softens the skin so it can be easily peeled away from the base.
Dice the tomatoes, discarding the cores and saving the juice, placing in a bowl along with mango, onion, lime zest and juice and coriander.

Preheat griller or BBQ hotplate to high.
Thread four prawns on each skewer and cook for 4 minutes turning halfway through cooking. Continue brushing remaining marinade over skewers as they cook. Prawns will be lightly browned and pink as they are cooked.
Serve kebabs with salsa and rice, vegies or salad.

Makes 4 servings

Scale recipe to serves

Prep Time: 3 hrs
Cooking Time: 5 mins
Ready in: 3 hrs 5 mins

Suitable for:
Dinner, Lunch
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Nutritional Information - Per Serve
Kj 1185 kj
Calories 283 kcal
Fat 10 g
Saturated Fat 1.4 g
Total Carbohydrate 23.1 g
Total Protein 24.5 g
Fibre 1.7 g

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