7 Ways
By Jamie Oliver
Garlic prawn kebabs
Sweet grilled peppers, bread, feta cheese & quick tomato sauce
25 mins
Not Too Tricky
serves 2
Recipe From
Ingredients
75g good sourdough bread
160g raw peeled king prawns, from sustainable sources
½ x 460g jar of roasted red peppers
3 cloves of garlic
½ a bunch of flat-leaf parsley (15g)
1 lemon
olive oil
1 x 400g tin of quality cherry tomatoes
20g feta cheese
extra virgin olive oil
Method
- Preheat the grill to high. Slice the bread 1cm thick, then cut into 3cm chunks and place in a large bowl with the prawns.
- Drain the peppers, slice 3cm thick lengthways, and add to the bowl.
- Peel the garlic. Finely chop 1 clove and add to the bowl, then finely slice the other 2 and put aside.
- Finely chop the parsley, stalks and all, and add to the mix.
- Finely grate in the lemon zest, squeeze in half the juice, add 1 tablespoon of olive oil and a pinch of black pepper and mix well.
- Take pride in skewering up the prawns and bread on 2 skewers, interlacing with the peppers, and don’t pack it all on too tightly.
- Sit each skewer across a roasting tray and grill for 6 to 8 minutes, turning halfway – keep an eye on them!
- Meanwhile, put a non-stick frying pan on a medium heat with ½ a tablespoon of olive oil and the sliced garlic. Stir regularly for 2 minutes, or until lightly golden, then pour in the tinned tomatoes to bubble away until the skewers are ready, squashing a few with the back of your spoon.
- Add a squeeze of lemon juice, then season the sauce to perfection. Serve the kebabs on top of the sauce, sprinkled with feta and black pepper, then finish with 1 teaspoon of extra virgin olive oil.
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