Simply Stirred
BBQ Coconut, Lime & Chilli Chicken or Prawn Skewers
Ingredients:12 Pre-soaked bamboo skewers (soak for at least 10 minutes)1/3 cup SIMPLY STIRRED LEMONGRASS, LIME & CHILLI MARINADE1/3 cup coconut milk3 garlic cloves - crushed750g green king prawns - peeled with tails intact or 500g c...
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Ingredients:
12 Pre-soaked bamboo skewers (soak for at least 10 minutes)
1/3 cup SIMPLY STIRRED LEMONGRASS, LIME & CHILLI MARINADE
1/3 cup coconut milk
3 garlic cloves - crushed
750g green king prawns - peeled with tails intact or 500g chicken breast fillets - cut into strips.
Lime wedges, fresh coriander leaves and steamed rice to serve.
Method:
Combine coconut milk and SIMPLY STIRRED LEMONGRASS, LIME & CHILLI MARINADE and crushed garlic in a shallow dish.
Put 2 tbls of this mixture aside for later.
Add your choice of prawns or chicken to the marinade, toss to coat, cover and stand in fridge for at least 2-3 hours.
Preheat BBQ plate or chargrill on medium - high heat.
Remove chicken or prawns from fridge and drain away the marinade mixture.
Thread meat onto skewers and cook for 2-3 minutes on each side or until prawns are pink or chicken is white, brushing your reserved marinade mix over as you cook.
Serve with lime wedges, coriander and rice.
12 Pre-soaked bamboo skewers (soak for at least 10 minutes)
1/3 cup SIMPLY STIRRED LEMONGRASS, LIME & CHILLI MARINADE
1/3 cup coconut milk
3 garlic cloves - crushed
750g green king prawns - peeled with tails intact or 500g chicken breast fillets - cut into strips.
Lime wedges, fresh coriander leaves and steamed rice to serve.
Method:
Combine coconut milk and SIMPLY STIRRED LEMONGRASS, LIME & CHILLI MARINADE and crushed garlic in a shallow dish.
Put 2 tbls of this mixture aside for later.
Add your choice of prawns or chicken to the marinade, toss to coat, cover and stand in fridge for at least 2-3 hours.
Preheat BBQ plate or chargrill on medium - high heat.
Remove chicken or prawns from fridge and drain away the marinade mixture.
Thread meat onto skewers and cook for 2-3 minutes on each side or until prawns are pink or chicken is white, brushing your reserved marinade mix over as you cook.
Serve with lime wedges, coriander and rice.
