Tandoori Prawn & Pineapple Kebabs

Mildly spiced grilled prawns match perfectly with buttery juicy pineapple chunks in this fusion of seafood and fruit

Tandoori Prawn and Pineapple Kebabs

Simple and fresh: straight off the grill!  These are everyone’s favourite appetiser. Mildly spiced prawns in a green herby tandoori marinade contrast with the buttery juicy pineapple for an explosion of flavour. Great for parties and for starting off a summer garden celebration or barbeque.
Serve with garlic bread, a few bitter salad leaves or just as they are, with lime juice and a sprinkle of chopped coriander.
 
Serves 6               Timings:               30 minutes preparation, 2 hours marinate, 30 minutes to assemble and cook

• 12 shelled prawns, uncooked
  
• 200g fresh pineapple, peeled, cored and cut into 2cm chunks
  
• 50g butter

Marinade:

• ½ fresh chilli, finely chopped
  
• 2cm piece of fresh ginger peeled and finely chopped
  
• 2 cloves of garlic smashed with salt
  
• 150ml plain yoghurt
  
• Handful chopped coriander
  
• Juice of half a lime
  
• Ground spices: ½ teaspoon chilli, ½ teaspoon turmeric, ½ teaspoon coriander, ½ teaspoon cumin

Mix up the marinade ingredients, stir well and add the prawns. Marinade for at least 2 hours.

Heat up the butter in a shallow frying pan and fry the chunks of pineapple for a few minutes to caramelise and release the juices. Keep the chunks cool until ready to assemble the kebabs.

Heat up your grill or barbeque.

Simply skewer the pineapple chunks and prawns onto wooden sticks (pre soaked) or metal skewers, allowing 2 prawns per skewer and interspersing the pineapple.

Grill quickly – about 3 minutes on each side, making sure the prawns are cooked through. Serve straight from the grill, squeezing over a little lime juice as you go.