Garlic prawn kebabs
Sweet grilled peppers, bread, feta cheese & quick tomato sauce
Ingrediënten
Serves 2 | total 25 minutes
- 75 g good sourdough bread
- 160 g raw peeled king prawns
- ½ x 460g jar of roasted red peppers
- 3 cloves of garlic
- ½ a bunch of flat-leaf parsley 15g
- 1 lemon
- 1 x 400g tin of cherry tomatoes
- 20 g feta cheese
Instructies
- Preheat the grill to high.
- Slice the bread 1cm thick, then cut into 3cm chunks and place in a large bowl with the prawns.
- Drain the peppers, slice 3cm thick lengthways, and add to the bowl.
- Peel the garlic.
- Finely chop 1 clove and add to the bowl, then finely slice the other 2 and put aside.
- Finely chop the parsley, stalks and all, and add to the mix.
- Finely grate in the lemon zest, squeeze in half the juice, add 1 tablespoon of olive oil and a pinch of black pepper and mix well.
- Take pride in skewering up the prawns and bread on 2 skewers, interlacing with the peppers, and don’t pack it all on too tightly.
- Sit each skewer across a roasting tray and grill for 6 to 8 minutes, turning halfway – keep an eye on them!
- Meanwhile, put a non-stick frying pan on a medium heat with ½ a tablespoon of olive oil and the sliced garlic.
- Stir regularly for 2 minutes, or until lightly golden, then pour in the tinned tomatoes to bubble away until the skewers are ready, squashing a few with the back of your spoon.
- Add a squeeze of lemon juice, then season the sauce to perfection.
- Serve the kebabs on top of the sauce, sprinkled with feta and black pepper, then finish with 1 teaspoon of extra virgin olive oil.
