Prawn and Veggie Skewers
Optional: food processor
Serving board or platter
1/2 bunch of fresh coriander
1/2 bunch of fresh flat-leaf parsley
2 cloves of garlic
11/2 tablespoons olive oil
4 to 5 teaspoons red wine vinegar
sea salt and freshly ground pepper
1 yellow zucchini
1 small red onion
16 cherry tomatoes
450g large prawns, peeled and deveined
Jamie's Top Tips
Some people think of prawns as a fancy meal you might have in a restaurant but these are really quick and easy to make at home. This lovely dish is not only packed with flavour, it's also full of fresh ingredients that are good for you - we've flavoured the prawns with lots of garlic and herbs for a really tasty meal.
Start by making the marinade: cut off the thick stems from the parsley and coriander but leave the thin stems on. Peel the garlic, then blitz in a food processor with the the coriander and parsley until coarsely chopped, or chop them by hand on a board. Add the olive oil, vinegar, 2 tablespoons water and a small pinch of the salt and blitz.
|Cut the zucchini into 1cm chunks. Peel and dice the onion to roughly the same size. Put the onion, zucchini, cherry tomatoes and prawns in a bowl and season. Add 11/2 tablespoons of the fresh herb marinade, and toss with your hands until well coated. Cover with cling film and place in the fridge for at least half an hour or up to 2 hours.|
|Turn on the grill to high. Line a baking tray with tin foil. Thread the prawns and veg onto 4 skewers, mixing up the order however you like.|
Grill the skewers for 3 minutes, flip them over, and cook for 3 minutes more until cooked through. Remove to a serving board or platter and tuck in.