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Prawn, Haloumi and Zucchini Skewers

These fabulous skewers make a great starter or light lunch, and can also be made using chunks of firm white fish, scallops or even cherry tomatoes.

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Prawn, Haloumi and Zucchini Skewers

Annabel Langbein Prawn, Haloumi and Zucchini Skewers Recipe
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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
https://www.annabel-langbein.com/recipes/prawn-haloumi-and-zucchini-skewers/429/
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Prep time:
15 mins + chilling
Cook time:
2-8 mins
Serves:
6
  • 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

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.

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2 comments

Absolutely delicious! Simple, easy and oh so tasty.
Havenfield January 15, 2015
so summer...
петяспасова February 19, 2014
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Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

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