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.
- 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
- 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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