Ingredients for 4 people:
For the marinade:
½ bunch coriander
1-2 cloves of garlic
grated zest and juice of ½ untreated lemon
3 tablespoons olive oil
For the skewers:
1 courgette
250 g tuna steak
100 g shallots
4 small vine tomatoes
8 raw prawns (with shell)
Preparation:
1. Rinse coriander, shake dry and chop. Peel the garlic and finely dice. Mix both with lemon juice and zest and olive oil.
2. Rinse and clean the courgettes and cut into bite-sized pieces. Cut the tuna steak into large cubes. Peel the shallots, halve if necessary. Rinse the tomatoes, rinse the prawns and pat dry. Tuna steak, courgette, shallots, tomatoes and prawns alternately on lightly oiled skewers. Brush with the marinade and cover and leave in the fridge for 20-30 minutes.
3. Grill the skewers on a hot charcoal grill (or in a grill tray) for about 8-10 minutes, brushing with marinade again and again.
Preparation time approx. 35 minutes, marinating time 20-30 minutes
Nutritional values per portion approx.:
Calories: 274
Joule: 1148
Protein: 25 g
Fat: 18 g
Carbohydrates: 3 g
(FoodCentrale by ddp images)
