Prawn, haloumi and zucchini skewers
( SERVES 6 )
To use zucchini as a wrapper you need to cut them paper thin with a mandolin or vegetable peeler. Prawn tails are prawns that have had their shells removed apart from the tip of the tail. This recipe also works well with chunks of firm white fish, scallops or cherry tomatoes. Soak the wooden skewers in advance so they don’t burn.
|24 large||Prawn tails, raw|
|½ cup||Extra virgin olive oil|
|1||Lemon, finely grated zest|
|1 serving||Ground black pepper|
|2 Tbsp||Coriander leaves, chopped|
|500 g||Haloumi, cut into 2cm cubes|
|5 medium||Zucchini, cut lengthwise into ribbons using a vegetable peeler|
|4 Tbsp||Lemon juice|
- Place prawns and haloumi in a bowl with oil, lemon zest, salt, pepper and coriander. Mix to combine. Cover and chill for at least 15 minutes or up to 4 hours.
- When ready to cook, thread one end of a zucchini ribbon onto a skewer and thread a prawn on top. Fold zucchini over the top of the prawn and skewer, then place another prawn on top and repeat with another fold of zucchini (you end up with an S shape of zucchini with two prawns in between). Repeat with remaining prawns to make 12 skewers. Brush with any leftover marinade.
- Make haloumi skewers by wrapping zucchini ribbons around each haloumi cube and stacking 3-4 cubes per skewer. You will end up with about 12 skewers. Brush with a little of the lemon juice.
- The skewers can be prepared ahead to this stage and stored, covered, in the fridge for up to 4 hours until needed. When ready to serve, grill skewers over high heat until golden-brown and cooked through (about 2 minutes each side) or roast for about 8 minutes in an oven preheated to 250°C fanbake. Drizzle with the remaining lemon juice, sprinkle with coriander leaves and season with salt and pepper. Serve with lemon wedges.
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