Chilli and garlic prawn kebabs

Tails on, if you serve on a bit of rice like this the marinade drips onto the rice-yum!

During the summer these are great to fire on the barbie, once winter rolls round just cook them inside in a big cast iron pan. These are fantastic on their own but the best is to cook them up and serve them with steak for a surf 'n' turf. I serve them with a bit of aioli too. You can buy prawns frozen or fresh, if you can get them fresh- then do, if not just make sure you defrost them correctly otherwise they can be a bit tough (read the packet for instructions).

INGREDIENTS:

• 3 garlic cloves, finely chopped
• 1 Tblsp sweet chilli sauce
• 2 tablespoons olive oil
• 2 teaspoons lime juice
• Salt and cracked black pepper
• 750g raw king prawns, peeled, de-veined, tails intact (or not, read tips)
• Lime wedges, to serve
• Aioli or mayonnaise, to serve

METHOD:
Place the garlic, sweet chilli, oil, lime juice, salt and pepper in a large non-metallic bowl and whisk until well combined. Add the prawns and toss to coat evenly. Cover and refrigerate for 15 minutes.
Heat a barbecue grill plate to high, or large cast iron pan/skillet. Remove prawns from marinade and thread onto metal or bamboo skewers (see tips).
Grill prawn skewers for 2 minutes each side or until prawns are cooked through and golden (they will change colour to orange). Serve skewers with lime wedges and aioli or mayonnaise.

I threw these together to show them made with prawn meat, no tails. Poor photo- apologies!

 TIPS:

• If using bamboo skewers, soak then in cold water for at least 30 minutes before threading prawns to prevent burning while cooking. If you prefer, do not remove the seeds from the chilli for some extra heat.
• If you like a bit more a of a kick, replace the sweet chilli with a fresh seeded and finely chopped chilli
• If king prawns are a bit over the budget then prawn meat is fine (these are a bit smaller and have already been skinned and de-veined for you) , they don't look as pretty but they still taste great