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Prawn kebabs with chilli & avocado
25 m active | 55 m total
Nutrition facts per serving:
  • Energy in kcal about 274
  • Fat about 15g
  • Carbohydrates about 4g
  • Protein about 30g
This is needed
This is needed for 4 people
  • 600 g peeled raw prawn tails (organic)
  • 8 short wooden skewers
  • 0.25 bunch coriander, finely chopped
  • 2 tbsp lime juice
  • 1 garlic clove, squeezed
  • 1 red chilli, finely chopped
  • 2 tbsp olive oil
Charcoal/gas/electric grill
  • 2 avocado, quartered
  • a little sea salt
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And that's how it's done
And that's how it's done
Place the prawns on the skewers.
To make the marinade/dressing, finely chop the chilli, press the garlic and finely chop the coriander, mix with the lime juice and oil. Pour half of the marinade/dressing over the prawns, cover and leave to marinate in the fridge for approx. 30 mins.
Charcoal/gas/electric grill
Cover and grill the prawn skewers over/on a medium heat (approx. 200 °C for approx. 4 mins. on each side and the avocado quarters for approx. 3 mins on all sides. Plate up the prawn skewers and avocado, sprinkle with Fleur de Sel and drizzle with the remaining marinade/dressing.

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