Prawn skewers with lemon, caper and tomato dressing
Barbecue

Prawn skewers with lemon, caper and tomato dressing

Serves: 4
Time to make: 40 mins

Total cost: $ 25.76 / $ 6.44 per serve

(at time of publication)


Ingredients

  • Prawn skewers with lemon, caper and tomato dressing
  • 12 small wooden skewers
  • 500g peeled raw prawns
  • 3 courgettes, cut into
  • long ribbons (see tip)
  • spray oil
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 2 anchovies in oil, drained, finely chopped
  • 1 tablespoon baby capers, rinsed, drained, chopped
  • 2 tomatoes, deseeded, diced
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh chives
  • black pepper

  • Instructions

    1 Soak wooden skewers in cold water for 20 minutes before using, to prevent them from burning. Thread prawns and courgette ribbons alternately onto skewers.

    2 Preheat a barbecue hotplate or chargrill pan to medium-high. Lightly spray skewers with oil. Cook for 4-5 minutes, turning, or until prawns are golden and cooked through.

    3 Meanwhile, in a medium bowl, combine lemon juice, olive oil, anchovies, baby capers, tomatoes, dill and chives. Season with pepper. To serve, drizzle prawn skewers with tomato dressing.

    Nutrition Info (per serve)

      • Kilojoules 810kJ

      • Calories 194cal

      • Protein 29g

      • Total fat 7g

      • Saturated fat 1g

      • Carbohydrates 5g

      • Sugars 2g

      • Dietary fibre 2g

      • Sodium 680mg

      • Calcium 190mg

      • Iron 1.5mg

    Variations

    Make it vegan: Replace prawns with your choice of vegetable or mushrooms.

    Make it low FODMAP: Weigh courgettes and limit to 65g per serve (larger serves become high FODMAP).

    HFG tip

    Use a vegetable peeler to peel long thin strips from the courgette (or carrot, if making it low FODMAP). To make up weight, add in carrots cut into ribbons.

    NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

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    Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut
    Photographer: Mark O'Meara
    First published: Nov 2018

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