Chicken and Prawn Kebabs

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READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut chicken into large bitesize pieces.
  • Peel and devein the prawns.
  • Drain apricot halves and pineapple slices, reserving the juice.
  • Cut the pineapple slices into 4.
  • Thread the prepared chicken, prawns and fruit alternately onto metal skewers.
  • Combine 1 cup reserved pineapple juice with grated ginger, olive oil, salt and pepper.
  • Pour mixture over kebabs and marinate 30 minutes.
  • Remove from marinade and barbecue over a hot flatplate for 5 minutes each side or until the chicken is tender and prawns have turned pink.
  • Meanwhile, heat the remaining marinade in a pan on the edge of the barbecue, thicken with combined cornflour and water, add the extra grated ginger and spring onions and allow to boil until the sauce thickens.
  • Serve Chicken and Prawn kebabs immediately.
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