Teriyaki Prawn Kebabs
Teriyaki Prawn Kebabs
Easy teriyaki prawn kebabs with pineapple and veggies—bright, juicy, and glazed in a standout homemade sauce.
- Grill
- Skewers
- Mixing bowl
- Basting brush
- 500 g king prawns (peeled and deveined)
- 1 1/2 cups pineapple (cut into small cubes)
- 1/4 whole onion (cut into 1/4 inch thin strips)
- 1 whole bell pepper (colour not specified, cut appropriately)
- 2 tbsp seafood seasoning of choice
- 1 cup teriyaki sauce
- 1 tbsp sesame seeds
- 1 tbsp chopped green onions
- Preparation
-
Combine the prawns, pineapple, bell pepper, and onion into a bowl Add seafood seasoning and mix thoroughly. Skewer the pineapple, prawns, pepper, and onion back-to-back until you fill up each skewer.
- Cooking/Assembly
- Add the skewers to the grill and cook for 3-4 minutes. Flip and baste with the teriyaki sauce, then grill for another 3-4 minutes. Flip once more time, baste with more sauce, and grill for 1-2 minutes, or until prawns are cooked through.
- Finishing
- Remove from the grill and coat with sesame seeds and green onions. Serve immediately while hot.
Don't overcook the prawns - they cook quickly and can become tough. Baste generously for maximum flavour.
Storage: Best served immediately. Can be stored in refrigerator for up to 2 days.
Nutritional Notes: High in protein, low in calories. Pineapple adds natural sweetness and vitamin C.