Kebabs are a great outdoor entertaining option. Easy to cook and eat, the kebabs can be assembled ahead of time and grilled at your convenience. Use 6-inch skewers for appetizer-size kebabs.
Ingredients
- ¼ cup chili oil
- 2 tablespoons freshly squeezed lime juice
- 2 to 3 scallions, cut into 1-inch diagonal slices
- 2 pounds (U/15) prawns (24 large prawns or shrimp), shelled and deveined with tails on
- 8 (12-inch) skewers
- 6 small peaches, quartered
- 24 (1-½-inch) pineapple chunks
- Spicy Peach-Jalapeño Salsa, for serving
- Lime wedges, for serving
How to Make It
- In a large non-reactive bowl or ziplock bag, combine the chili oil, lime juice, scallions, and prawns. Make sure all prawns are covered with marinade. Refrigerate for 30–45 minutes. If using wooden skewers, soak them in water for 30 minutes.
- Preheat grill to medium, 350 degrees F.
- Alternate 3 prawns, 3 peach quarters and 3 pineapple chunks onto each skewer. Grill over direct heat for about 4 minutes on each side until prawns are opaque. Remove from grill and serve with salsa and lime wedges.