Monday, June 17, 2013

Barbecue Prawn Kebabs

We are starting to feel the hot weather in Rome and when I say hot, I mean HOT!  Finally, it's time to enjoy eating on the patio, reading in the shade, napping on the hammoch, lying under the sun, picking fruits, making jams, and all those things that come with summer.  While I'm busy doing all of the above, the men at home do the cooking and when the sun is out and the sky is blue, it's time to barbecue! Barbecues are what men do best (that's what I make them believe).  You should hear my dad, husband and son while they discuss on how to place the meat on the grill, if they should use charcol, wood or gas, when to cook rare or well done, which equipment to use, if a man should wear an apron or not, why you need to drink beer to compensate the loss of sweat under the sun... they go on and on.  Their "serious" BBQ talks are as interesting as watching golf on tv...and while they talk, the food cooks by itself.  It's fun to leave them loose with the grill, you get to see how well they flip the meat!

Here's a recipe for BBQ boys and for girls that do-it-themselves not worrying to hurt any (boy) feelings :)   

RECIPE - BBQ Prawn Kebabs
for 4 people

8 wooden kebab skewers
16 prawns
1 lemon, juiced
2 garlic cloves, minced
1 cm ginger, peeled and grated
60 gr melted butter
1 tbsp olive oil
hot pepper

*Soak wooden skewers in water for about 30 minutes before use.

Whisk the lemon juice, garlic, ginger, hot pepper, salt, parsley, melted butter and olive oil. Pour sauce on prawns and leave to marinate for 1 hour.  Remove the prawns from the sauce and stick 4 prawns through each skewer. Place the prawn kebabs on a preheated BBQ until cooked through, about 3-5 minutes per side.  Brush the prawns with the marinade while they grill.

TIP:  Use 2 skewers for each kebab, this will keep the prawns steady, when flipping them over.