Greek Style Grilled Prawn Kabobs with Rice and Lemon Aioli
Rated 4.3 stars by 3 users
Servings
4
These recipes were created from our passion for seafood, using Premier Catch’s tasty, wild-caught Alaska Spot Prawns. We love to share them with our friends and family. From our kitchen to yours, here’s one of our favorites!
Declan Chapin
Ingredients
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1 package Wild Alaska Spot Prawns
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¼ cup olive oil
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2 tsp smoked paprika, 1 tsp oregano, 1 tsp garlic powder, 1 tsp cumin, salt
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1 zucchini, cubed
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1 red onion, cubed
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1 red bell pepper, cubed
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½ cup greek yogurt 2% or full fat
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juice of ½ a lemon
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1 tsp mined garlic
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salt & pepper
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chopped chives
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salt & pepper
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Basmati rice
Prawn and Vegetable Skewers:
Lemon Aioli:
Rice:
Directions
Thaw prawns and peel.
Grill skewers for 3 minutes per side, turning halfway.
Chop the vegetables into pieces similar in size to the prawns. Thread the marinated prawns and vegetables onto skewers.
In a large bowl, mix olive oil and spices. Add prawns and toss to coat.
Marinate for 30 minutes at room temperature, or up to 5 hours refrigerated.
Preheat grill to medium-high heat.
While the prawns marinate, prepare the lemon aioli by mixing the ingredients in a small bowl until well combined.
Serve kabobs with rice and lemon aioli. Enjoy!
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