Prawn, Pepper And Mushroom Kebabs
|Prawns||16 , shelled and deveined (Dublin Bay)|
|Green peppers||2 Small, pith and seeds removed and cut into 16 pieces|
|Mushrooms||16 Medium, stalks removed|
|Lemons||2 , quartered and each quarter cut across in half|
|Olive oil||4 Tablespoon|
|Lemon juice||2 Tablespoon|
|Garlic||3 Clove (15 gm), crushed|
|Black pepper||To Taste|
Mix together the marinade ingredients, with salt and pepper to taste, in a shallow dish.
Add the prawns and stir to coat them with the marinade.
Leave to marinate for 1 hour, turning occasionally.
Remove the prawns from the marinade and pat dry with kitchen paper towels.
Reserve the marinade.
Thread a prawn onto a skewer, then add a piece of pepper, a mushroom, a sage leaf and a piece of lemon.
Continue filling the skewer in this order, allowing four of each ingredient to each of four skewers.
Barbecue the kebabs for about 10 minutes, turning and basting with the reserved marinade.