Garlic and chilli prawn kebabs

Garlic and chilli prawn kebabs


Ingredients 15 kebabs 25 kebabs
Garlic, finely chopped 3 cloves 6 cloves
Chilli, de-seeded and finely chopped 1 2
Olive oil 2 tablespoons ⅓ cup
Lime juice 2 teaspoons 1 tablespoon
Pepper (optional)  to taste to taste
King prawns, raw, peeled 400g 750g
Red capsicum 2 medium 4 medium
Green capsicum 1 medium 2 medium
Red onion 1 medium 2 medium
Zucchini 2 medium 4 medium
Pineapple slices (canned), drained 250g 500g



  1. Combine the garlic, chilli, oil, lime juice and pepper (if desired) in a large bowl and stir until well combined.
  2. Add the prawns to the mixture and toss to coat evenly. Cover and refrigerate for 15 minutes.
  3. Chop the vegetables into cubes approximately 2cm in diameter.
  4. Thread the vegetables onto the kebab skewers, alternating with the prawns. Leave 2cm free at each end of the kebab sticks.
  5. Heat a grill plate to high. Grill the skewers for 2 minutes each side, or until the prawns are cooked through. 
  6. Serve immediately.



  • For variation, try substituting the prawns with cubes of chicken, beef or tofu.
  • For an alternative marinade, try olive oil, lemon juice, garlic and fresh parsley or oregano.
  • Kebabs are easy to eat standing up or on the go, making them a great healthy takeaway or catering option.
  • Serve with rice and salad for a healthy summer lunch.


Healthy Choices category: GREEN (Best choice)


The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

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