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Prawn, Pepper And Mushroom Kebabs Recipe
|Prawns||16 , shelled and deveined (Dublin Bay)|
|Green peppers||2 Small, pith and seeds removed and cut into 16 pieces|
|Mushrooms||16 Medium, stalks removed|
|Lemons||2 , quartered and each quarter cut across in half|
|Olive oil||4 Tablespoon|
|Lemon juice||2 Tablespoon|
|Garlic||3 Clove (15 gm), crushed|
|Black pepper||To Taste|
Serving size: Complete recipe
Calories 2896 Calories from Fat 1151
% Daily Value*
Total Fat 134 g205.9%
Saturated Fat 48.5 g242.5%
Trans Fat 0 g
Cholesterol 1312 mg
Sodium 2906 mg121.1%
Total Carbohydrates 366 g121.8%
Dietary Fiber 229.6 g918.5%
Sugars 18.5 g
Protein 192 g383.7%
Vitamin A 650.3% Vitamin C 683.2%
Calcium 906.4% Iron 865.3%
*Based on a 2000 Calorie diet
Add the prawns and stir to coat them with the marinade.
Leave to marinate for 1 hour, turning occasionally.
Remove the prawns from the marinade and pat dry with kitchen paper towels.
Reserve the marinade.
Thread a prawn onto a skewer, then add a piece of pepper, a mushroom, a sage leaf and a piece of lemon.
Continue filling the skewer in this order, allowing four of each ingredient to each of four skewers.
Barbecue the kebabs for about 10 minutes, turning and basting with the reserved marinade.