- Life & Style
- Books & TV
Prawn, Haloumi and Zucchini Skewers
24 large raw prawn tails / shrimp tails ¼ cup olive oil finely grated zest of 1 lemon 1 tsp salt ground black pepper 2 tbsp chopped coriander leaves / cilantro leaves 500g / 1 lb haloumi, cut into 2cm / ¾-inch cubes 4-5 small-medium zucchini, cut lengthwise into ribbons using a vegetable peeler 4 tbsp lemon juice To garnish extra coriander leaves / cilantro leaves lemon wedges
© Annabel Langbein Media
Place prawns / shrimp in a bowl with oil, lemon zest, salt, pepper and coriander / cilantro. 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 / shrimp on top. Fold zucchini over the top of the prawn / shrimp and skewer, then place another prawn / shrimp on top and repeat with another fold of zucchini (you end up with an S shape of zucchini with two prawns / shrimp in between). Repeat with remaining prawns / shrimp 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 / 485°F. Drizzle with the remaining lemon juice, sprinkle with coriander leaves / cilantro leaves and season with salt and pepper. Serve with lemon wedges.
Generic content for all other countries not on the list.
Get VIP offers and great foodie inspiration!