Charred baby gem & king prawn kebab

Charred baby gem & king prawn kebab

From
Posh Kebabs
Serves
2
Cooking time
20 mins

This is a posh prawn cocktail kebab – all the flavours but none of the naff. Leave the shells on to cook the prawns and peel them at the table before dropping the succulent meat, coated in chilli butter, onto your flatbread.

Ingredients

Quantity Ingredient
25g scant 1oz butter, softened
1 tablespoon chipotle chilli paste
1 red chilli, deseeded and finely chopped
1 garlic clove, finely chopped
1 lemon, zested
1 tablespoon chopped chives
2 baby gem lettuces, quartered lengthways
175g raw jumbo king prawns
100g vine cherry tomatoes, roughly chopped

To serve

Quantity Ingredient
2 flatbreads
1 lemon, cut into wedges

Method

  1. In a small bowl, mix the butter, chilli paste and chilli, garlic, and lemon zest with most of the chives. Cover until required.
  2. Heat a griddle pan to high. Add the lettuce, cutside down, and cook for 2 minutes, flipping halfway through. Remove from the pan. Add the prawns to the pan and cook for 3–4 minutes, turning halfway until pink and cooked through. Turn off the heat, add the chilli and garlic butter to the pan, and shake to coat the prawns.
  3. Warm the flatbreads, then pile them with the charred lettuce and buttery prawns, making sure you pour over all the pan juices, and the tomatoes. Finish with the reserved chives and serve with lemon wedges on the side.
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