| Prep: 35 mins | Cook: 10 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 395 | 28g | 4g | 10g |
| sugars | fibre | protein | salt |
| 6g | 2g | 26g | 0.33g |
One of the dishes I hold dear in my heart is a unique twist on a summer classic, the Prawn and Lemon Ironbark Kebabs. Be it the meandering rivers or the whispering pines, being raised amidst the pristine Rocky Mountains has had a profound influence on my culinary predilections. Even as I walked the line between the forests and the kitchen, the wild murmuring of the rivers never failed to transport me to far off shores.Thereby, inspiring this refreshing take on a beloved seafood dish.
Culinary Adventures at the Hearth of Home
The flavour profile of these kebabs reminds me of my relationship with my partner, Gordon. Much like the layers in our relationship, this dish too unfolds its goodness layer by layer. The dash of Ironbark honey so subtly enhances the prawn’s sweetness, while the lemon provides a tangy kick, instantly transporting you to sun-kissed shores. The capsicum, onions, and zucchini are woven into the mix, adding their unique textures and tastes to this gorgeous medley of flavours.
Perfect Pairings and Nutritional Punch
Not only does this recipe taste like a slice of summer, but it also carries a host of health benefits. The prawns are a great source of low-fat protein, as well as a variety of vitamins and minerals. Paired with the rich antioxidants found in capsicums and the high fiber in zucchini, the Prawn and Lemon Ironbark Kebabs embody both taste and health.
I love serving this dish alongside a Greek salad or a fresh mango and lime salsa, making for a perfectly balanced meal that leaves you refreshed yet satisfyingly full. And if you’re a seafood connoisseur like myself, you might find similarities in taste to other shrimp dishes like the traditional southern USA’s shrimp and grits or coastal Spain’s gambas al ajillo.
So, if you’re looking to bring a touch of gourmet to your backyard barbecue, gather some prawns and your favourite summer veggies and give the Prawn and Lemon Ironbark Kebabs a try. You won’t regret it.
What You’ll Need
- 18 large prawns, peeled and deveined, tails intact
- 1 cup extra virgin olive oil
- 1/2 cup lemon juice
- 1 tablespoon lemon zest, grated
- 1 tablespoon ironbark honey
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon crushed garlic
- 6 Ironbark skewers, soaked in water for 30 minutes
- 2 capsicums, cut into 1-inch pieces
- 2 red onions, cut into wedges
- 1 large zucchini, cut into 1-inch rounds
Method
Step One
Begin by preparing the prawns. Ensure that they are properly peeled, deveined, with the tails still intact. Soak the Ironbark skewers in water for about 30 minutes to prevent them from burning during the grilling process.
Step Two
In a large bowl, combine the extra virgin olive oil, lemon juice and zest, ironbark honey, sea salt, crushed garlic and black pepper. Add the large prawns to this marinade, ensuring that they are thoroughly coated. Let the prawns marinade for an hour or more for the flavours to soak in.
Step Three
While the prawns are marinating, prepare the vegetables. Cut the capsicums into 1-inch pieces, cut the red onions into wedges and the zucchini into 1-inch rounds.
Step Four
Preheat your grill to medium heat. Thread the prawns, capsicum, onions and zucchini onto the soaked Ironbark skewers. Alternate between the prawns and the vegetables until there are three prawns on each skewer.
Step Five
Place the kebabs on the grill, using a brush to coat them with the remaining marinade occasionally. Grill each side for 2-3 minutes or until the prawns are pink and the vegetables are slightly charred.
Step Six
Remove the kebabs from the grill and serve them while hot. The Prawn and Lemon Ironbark Kebabs are now ready to be enjoyed.
