Saturday, 8 June 2013
Excellent for the barbecue and quick to make, this was an adapted recipie from the Moro cook book.
In a mortar and pestle crush some garlic with a little salt and pepper, a hand full of caraway seeds and parsley stalks (reserving the leaves for later).
Add a little tomato puree, cooking oil and half a finely chopped chilli - mix together and add to raw prawns and marrinade for a few hours.
To assemble the kebabs alternate the prawns with slices of pepper and onion or other veg of choice on a skewer, pour over any excess marinade and cook on the barbecue or a griddle pan.
Scatter the chopped parsley leaves over before serving.