Prawn kebabs with onion and jalapeno relish
1 medium, halved, thinly sliced
Dried bay leaf
1 individual, finely chopped
2 clove(s), finely chopped
White wine vinegar
¼ cup(s), (60 ml)
Raw peeled prawns
750 g, large, peeled, deveined, tails intact
350 g, baby mixed variety
1 x 3 second spray(s)
- Heat oil in a large non-stick frying pan over medium-high heat. Cook onion, bay leaves and oregano, stirring occasionally, for 4 minutes or until onion softens. Add chilli and garlic and cook, stirring, for 30 seconds or until just fragrant. Remove pan from heat and stir in vinegar. Season with salt and pepper. Transfer to a small serving bowl and cool. Discard bay leaves.
- Preheat a chargrill or barbecue over medium-high heat. Thread prawns onto 4 skewers and tomatoes onto 4 skewers (see tip). Season prawns with salt and lightly spray both sides with oil. Cook skewers for 2-3 minutes each side or until lightly charred and prawns are cooked through.
- Serve kebabs warm or at room temperature with onion relish.