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Caribbean kebabs with king prawns, pineapple and red onions

Ciao, welcome back to my blog!

I am very excited about today's post because it is a super summery dish, which I absolutely adore.

The heatwave of the last few days was a real blessing for me as I was craving the sun, the smell of flowers in the air, the blue sky and all the good stuff that come with hot temperatures that feels like home for me. It also brought me inspiration for some holidays inspired food that I want to share with you!

You know by now that, having spend most of my life living on the Tuscan coast I am obsessed by seafood and I would eat tons of it weekly as it is cooks in very short time and it is light yet satisfying.

King prawns are a great source of lean protein and their taste is divine, especially when grilled. The combo pineapple/red onion is amazing and their tropical flavour works really well together.

Seafood and fruit might seem weird to some but in my opinion is one of the best food combinations possible as the saltiness of seafood combined with the sweetness of fresh, sweet or citrusy fruits can prove particularly effective and refreshing, especially in the summer months. Give it a go, there is delicious potential in the pairing them together, once tried there's no turning back.

Nothing feels like holiday more than a good BBQ right?

Now, I don't have a garden but I bought a couple of grill pans (I will link on below if you are interested) that are one of the best kitchen investment I have ever done since I am in London. I couldn't recommend them more: practical to use, easy to clean and the taste of the dishes is incredible! For sure it is faster than a normal BBQ!

Ingredients

250 gr raw king prawns

2 red onions

Half pineapple

Parsley

4 mushrooms

Chilli flakes

A clove of garlic

Half lemon

Salt

Extra virgin olive oil

Skewers (I only got wooden ones but metal would be even better)



First thing to do if you are using wooden or bamboo skewers: soak them in water because they will burn easily. I forgot to do it here and I was struggling to be honest, so don't skip this passage!


Remove the skin from the pineapple and cut it into cubes of uniform size.


Peel off the skin from the onions and cut them in a half. From each half you should cut hem again into 3 chunky slices of uniform size.


No marinade needed for the prawns. Take off the heads but you want to keep the skin on otherwise they will turn too dry with the heat. The skin prevents them to loose their juicy texture. Just cut them on their belly, where the little legs are, in order to remove the skin faster later.


Pre-heat the grill pan on the biggest hob at high heat while you are preparing your skewers.

Layer prawns and veggies onto kebabs in desired order.


Very important tip to prevent the grill from smoking: don't season while cooking.

Let them cook on each side until the prawns turn their typical coral orange (it will take 5 minutes per side).


Place the kebabs in a tray or a big plate and now proceed to the seasoning: drizzle with olive oil and lemon juice, add salt and chilli flakes and sprinkle with thinly chopped parsley.

Let them sit there to cool down for a couple of minutes to absorb the dressing.


As a side I actually grilled some mushrooms to go with, but you can choose the vegetables you prefer such as aubergines or courgettes or opt for a side of fries, salad or even steamed rice.

Enjoy with a chilled glass of Prosecco!

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AFTER

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Have good weekend all!