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Prawn bruschetta skewers

Enjoy a lazy lunch in the garden with these low-fat, prepare-ahead skewers - perfect for sharing

  • Prep: 10 mins
    Cook: 5 mins
    Plus soaking
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 140
  • Carbohydrates 20
  • Saturated Fat 0
  • Sugar 1
  • Protein 10
  • Fat 3
  • Fibre 1
  • Salt 0.96

Nutrition per serving

  • Calories 140
  • Carbohydrates 20
  • Saturated Fat 0
  • Sugar 1
  • Protein 10
  • Fat 3
  • Fibre 1
  • Salt 0.96

Ingredients

  • 200g cooked large prawns (you want about 16), defrosted if frozen
  • ¼ ciabatta, focaccia or a baguette loaf, cut into cubes
  • 1 tbsp olive oil
  • 1 garlic clove, finely sliced
  • 1 lemon, halved
  • handful parsley leaves, roughly chopped
  • 8 skewers

Method

  1. If using wooden skewers, soak them in water for 1 hr before using. If the skewers are really long, use kitchen scissors to halve. On each skewer, thread the tail of the prawn, then a cube of bread, then the top of the prawn so the prawn loops the bread. If the prawns aren’t big enough, just alternate prawns and bread, so each skewer has 2 of each. Drizzle with olive oil and scatter with garlic. The skewers can now be kept in the fridge for several hrs.

  2. Cook over the hot coals until the bread is toasted. While still on the barbecue, squeeze over the lemon. Then remove, season, drizzle with a bit more oil and scatter with parsley. Arrange on a plate or in a small jar sticking up, with a glass of something light, cold and very fizzy.

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