Atomic prawn & halloumi braai skewers
You’re going to make these atomic prawn-and-haloumi braai skewers again... and again... and again
| Serves: | 4 – 5 |
| Cooking Time: | 10 minutes |
| Prep Time: | 30 minutes |
Ingredients
- 500 g Woolies Freshly Frozen Uncooked Extra Large Black Tiger Prawns, thawed
- 200 g Woolworths Padrón Chilli Peppers
- 2 blocks about 600 g Woolworths Haloumi Cheese, cut into large squares
- 4-pack Woolworths Heat & Eat Mini Garlic Butter Baguettes, cut in slices
- 4T olive oil, to drizzle over
- Salt and freshly ground black pepper to taste
- 2 lemons, cut into wedges
- ½ cup extra virgin olive oil
- 3 cloves of garlic, finely chopped or grated
- 2T Woolworths Freeze-Dried Mixed Herbs
- Woolworths Green Finger Chillies
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
Make them on a braai. Make them on a pan. It doesn’t matter how you make them... just do it!
- Remove the shell of the body on the prawn, keeping its head and tail on.
- Skewer your ingredients beginning with a prawn, a square of halloumi, a Padrón pepper and a slice of the mini baguette, repeat this process until the skewer is full. Continue building skewers until all the ingredients have been used.
- Drizzle some olive oil before seasoning with salt and freshly ground black pepper.
- Over medium heat coals or on a medium heat griddle pan heat your kebabs. Grill without turning until the prawn begins to turn opaque and the cheese forms a crust, about 3 minutes. Turn them over and cook the other side for another 2 minutes or until the prawn is completely cooked through.
- In a bowl, combine ingredients for the garlic and herb dressing.
- While the second side is cooking brush your kebab with the herb oil, and once the second side has finished cooking give it a final brush of the herb oil and a few seconds of cooking just until the garlic becomes fragrant about 30 seconds.
- Remove your kebab and finish with a squeeze of lemon before serving as the ultimate braai starter.
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