Time: 20 – 35 minutes
"Prawns are high in body building / repairing protein and heart-protective omega-3. They are also a rich source of zinc and selenium which act as powerful protective antioxidants in the body. Although prawns are naturally high in cholesterol, researchers at Rockefeller University in New York found that 300 g of prawns eaten daily over 2 months actually resulted in overall higher levels of protective HDL cholesterol. " – Carol Murrell
- 12 uncooked prawns, cleaned and de-shelled
- 1 large organic baby marrow, cut into 5mm slices
- a handful of organic cherry tomatoes
- ¼ large red onion, cut into chunks
- ½ organic red or yellow pepper, cut into even-sized chunks
Spicy Citrus Zing Marinade
- juice of 1 lime
- 1 tbsp (15 ml) olive oil
- ½ tsp (2 ml) freshly crushed garlic
- ½ tsp (2 ml) finely grated ginger
- ¼ tsp (1 ml) paprika (opt for non-irradiated spices)
- dash of chilli flakes, cayenne pepper or freshly minced chilli
- unrefined salt, to taste
- Combine all the marinade ingredients and soak the prawn meat in it for 20 minutes. If using wooden skewers, soak these in water for same length of time – this will prevent them from burning when placed under high temperature.
- Thread the prawns and cut vegetables onto the skewers.
- Either place under a high grill or skottel braai for about 5 minutes each side, or until the veggies are done. Do not allow them to char.
- For a change, leave the marinade and try these skewers Cajun style – rub each threaded skewer with a little Cajun spice (100% pure spice blend), a dash of smoked paprika and a squeeze of lemon juice
- serve with steamed cabbage, stir-fried with ginger, olive oil and salt
- and ¾ cup cooked coconut rice per person (1 cup uncooked brown rice, 2 tbsps desiccated coconut, 1 tbsp coconut oil and salt to taste – makes 4 servings)