serves
6
prep
20 minutes
cook
20 minutes
difficulty
Easy
serves
6
people
preparation
20
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Off the Grill
Watch The Full Episode Here
PG
Watch The Full Episode Here
PG
Ingredients
- 1 kg medium green king prawns
- 2 garlic cloves, minced
- ¼ cup extra virgin olive oil, plus extra for drizzling
- 180 g block haloumi
- 12 cherry tomatoes
- lemon wedges, to serve
- 12 bamboo skewers, soaked in water overnight
- mixed baby gem lettuce, to serve
Marinating time: 30 minutes
Instructions
- Peel and devein the prawns, leaving the tails on. In a large bowl, combine the prawns, garlic and olive oil. Cover and refrigerate for 30 minutes.
- Thickly slice the halloumi. Thread 2 prawns, a piece of halloumi alternately onto each skewer, finishing with a cherry tomato. Drizzle the skewers generously with extra olive oil. Heat a barbecue or chargrill plate on high heat.
- Place the skewers onto the chargrill or barbecue plate, allowing for plenty of space so they are not too crowded. Cook for 2-3 minutes on each side, or until they are golden and cooked through.
- Serve the skewers with lemon wedges, salt, pepper and the baby gem leaves.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Off the Grill
