Spicy Prawn and Pineapple Skewers, served with Lebanese flatbreads and chilli coconut sauce

Prep Time

45 mins

Makes

2 servings

Ingredients

• For the Marinade:
• ● 1 tbsp olive oil
• ● Zest and juice of 1 lime
• ● 1 tbsp chopped coriander
• ● ½ tsp chilli flakes
• ● 1 clove garlic, minced
• For the Skewers:
• ● 250g raw peeled prawns
• ● ½ fresh pineapple, cut into chunks
• ● Skewers
• For the Chilli Coconut Sauce:
• ● 120ml full-fat coconut milk
• ● 3 tbsp spicy sweet chilli sauce
• ● 2 pieces of lime peel
• To Serve:
• ● Deli Kitchen Lebanese flatbreads
• For The Garnish:
• ● Shredded cucumber
• ● Shredded carrot
• ● Fresh mint leaves
• ● Fresh coriander
• ● Slices of red and green chilli

Method

1. In a bowl, mix the olive oil, lime zest and juice with the chopped coriander, chilli
   flakes, and minced garlic.
2. Add the prawns and pineapple and toss to coat. Cover and refrigerate for 15–30
   minutes.
3. Alternate threading the marinated prawns and pineapple chunks onto skewers.
4. Preheat a grill or griddle pan over medium-high heat and cook the skewers for 2–3
   minutes per side until the prawns are pink and lightly charred.
5. Combine the coconut milk, spicy sweet chilli sauce, and lime peel in a small pan.
6. Simmer on low heat until the sauce is glossy and slightly reduced, about 3–5
   minutes.
7. Warm the Deli Kitchen Lebanese flatbreads according to packet instructions.
8. Remove prawns and pineapple chunks from the skewers.
9. Fill the flatbread with prawns, pineapple, and garnish with shredded cucumber,
   carrot, fresh mint, coriander, and slices of red and green chilli.
10. Drizzle over extra sauce, add a squeeze of lime, and serve immediately.