Prawn kebabs with chilli & avocado

Total time: 33m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 274 Kcal, 30g Protein, 4g Carbohydrates, 15g Fat


  • 600 g peeled raw prawn tails (organic)
  • 8 short wooden skewers
  • 1 red chilli
  • 1 garlic clove
  • 2 tbsp lime juice
  • 0.25 bunch coriander
  • 2 tbsp olive oil
  • 2 avocado
  • a little sea salt

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  • Place the prawns on the skewers.
  • To make the marinade/dressing, finely chop the chilli, press the garlic and finely chop the coriander, mix with the lime juice and oil. Pour half of the marinade/dressing over the prawns, cover and leave to marinate in the fridge for approx. 30 mins.
  • Cut the avocados in half, remove the stone and cut in half again lengthwise. To cook on a charcoal/gas/electric grill or griddle, grill the prawn skewers for approx. 4 mins. on each side and the avocado quarters for approx. 3 mins on all sides. Plate up the prawn skewers and avocado, sprinkle with Fleur de Sel and drizzle with the remaining marinade/dressing. Serving suggestion: Baguette.
  • Tip:

    Replace the coriander with chervil.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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