Prawn and Pineapple Kebabs

Serves 4
If you are looking for the ‘WOW!” factor, this is the dish to serve!
Recipe Category
Products in this recipe

Chilli & Garlic Seasoning, Coriander Pesto

You will need

450 g prawns, deveined
Ina Paarman’s Chilli & Garlic Seasoning
2 T (30 ml) olive oil
2 T (30 ml) Ina Paarman’s Coriander Pesto
1 pineapple
6 small lemons
4 long metal skewers

Method

Cut the prawns open along the back and devein.
Season the prawns generously with Chilli & Garlic Seasoning and toss with olive oil and Coriander Pesto.
Slice the pineapple into 1 cm thick rounds. No need to peel.
Cut the pineapple rounds into quarters. Halve the lemons.
Skewer the lemon halves, prawns and pineapple onto the metal skewers. See pic.
Braai over medium/slow heat just until prawns are cooked.
Serve straight off the fire.