Name: Braaied prawn and SunGold Kiwi kebabs
Yield: 4
Ingredients: 15ml (1 tbsp) sesame oil + extra, to brush; zest of 1 lemon; 15ml (1 tbsp) fresh basil leaves, finely chopped + extra, to garnish; 5ml (1 tsp) soya sauce; salt and freshly ground black pepper, to taste; 500g king prawns, peeled and tails left on; 6 Zespri SunGold Kiwifruits, peeled and cut into chunks; fresh coriander, to garnish; lime wedges, to serve

Print Recipe

Braaied prawn and SunGold Kiwi kebabs

Serves: 4

Cooking Time: 15 minutes + 2 hours, to marinade

Ingredients

15ml (1 tbsp) sesame oil + extra, to brush
zest of 1 lemon
15ml (1 tbsp) fresh basil leaves, finely chopped + extra, to garnish
5ml (1 tsp) soya sauce
salt and freshly ground black pepper, to taste
500g king prawns, peeled and tails left on
6 Zespri SunGold Kiwifruits, peeled and cut into chunks
fresh coriander, to garnish
lime wedges, to serve

Instructions

In a medium bowl, combine the sesame oil, lemon zest, basil, soya and seasoning. Add the prawns, cover and refrigerate to marinate, 2 hours.

Preheat the grill or braai.

Thread the marinated prawns and Zespri SunGold Kiwifruit chunks onto skewers. Brush the Zespri SunGold Kiwifruit with a little extra oil.

Place the kebabs on the grill or braai and cook until the prawns are just cooked through, 1 – 2 minutes on each side. Garnish with fresh basil and coriander. Serve with lime wedges for squeezing.

Braaied prawn and SunGold Kiwi kebabs

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