Garlic prawn kebabs
Sweet grilled peppers, bread, feta cheese & quick tomato sauce
Garlic prawn kebabs
Sweet grilled peppers, bread, feta cheese & quick tomato sauce
Serves 2
Cooks In25 minutes
DifficultyNot too tricky
Nutrition per serving
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Calories 354 18%
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Fat 16g 23%
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Saturates 3.6g 18%
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Sugars 11.6g 13%
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Salt 1.1g 18%
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Protein 22.9g 46%
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Carbs 29.4g 11%
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Fibre 3.8g -
Of an adult's reference intake
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Ingredients
- 75 g good sourdough bread
- 160 g raw peeled king prawns, from sustainable sources
- ½ x 460 g jar of roasted red peppers
- 3 cloves of garlic
- ½ a bunch of flat-leaf parsley (15g)
- 1 lemon
- olive oil
- 1 x 400 g tin of quality cherry tomatoes
- 20 g feta cheese
- extra virgin olive oil
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Method
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.
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.
© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited