Chicken And Prawn Kebabs Recipes

Steps:

• Cut chicken into large bitesize pieces.
• Peel and devein the prawns.
• Drain apricot halves and pineapple slices, reserving the juice.
• Cut the pineapple slices into 4.
• Thread the prepared chicken, prawns and fruit alternately onto metal skewers.
• Combine 1 cup reserved pineapple juice with grated ginger, olive oil, salt and pepper.
• Pour mixture over kebabs and marinate 30 minutes.
• Remove from marinade and barbecue over a hot flatplate for 5 minutes each side or until the chicken is tender and prawns have turned pink.
• Meanwhile, heat the remaining marinade in a pan on the edge of the barbecue, thicken with combined cornflour and water, add the extra grated ginger and spring onions and allow to boil until the sauce thickens.
• Serve Chicken and Prawn kebabs immediately.

Steps:

• Combine the ginger, garlic, honey, soy sauce, sesame oil, lime juice and sesame seeds. Divide between two bowls, then add the chicken pieces to one and the prawns to the other. Toss both mixtures well, then leave to marinate in the fridge for 15 mins.
• Cook the chicken in a frying pan over a medium-high heat for 3 mins, then push to one side and add the prawns to the other side of the pan. Cook for 2 mins until the prawns are pink and the chicken is cooked through (use two separate pans if anyone you're cooking for has an allergy or is a pescatarian). Put the broccoli in a microwaveable bowl with a splash of water, then cover and cook on high for 5 mins.
• Thread half of the skewers with chicken and broccoli and the other half with prawns and broccoli.