INGREDIENTS:
- 200g raw king prawns
- 1/2 yellow bell pepper
- 100g closed cup mushrooms
- 1 courgette
- 1/2 red onion
DRESSING:
- olive oil
- lemon juice
- oregano
- salt & pepper
INSTRUCTIONS:
Prepare the dressing from olive oil, lemon juice and oregano in a small bowl and set aside. Slice up the courgettes, quarter the onions and cut the bell pepper into bite sized squares. You’ll need some bamboo sticks to grill; in case of cooking over an open flame, soak the sticks quickly under running water so they don’t burn on the barbecue. Prepare the skewers by layering all ingredients, leaving plenty of room for everything to cook evenly. Finally, brush the skewers with the dressing and it’s time to grill. When grilling on an open flame, cooking times vary, but in the George Foreman grill it takes about 10 minutes.
Energy: 353kcal, 45g protein, 16g carbs, 11g fat.
RAHEL THE AMAZON 