Prawn kebabs with chilli & avocado

Prawn kebabs with chilli & avocado

Total: 55 Min. | Active: 25 Min.
lactose-free, gluten-free, Low Carb
Nutritional value / people: 274 kcal
, Fat: 15 g
, Carbohydrate: 4 g
, Protein: 30 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


600 g peeled raw prawn tails (organic)
8 short wooden skewers


2 tbsp lime juice
2 tbsp olive oil
1 red chilli, finely chopped
1 garlic clove, squeezed
¼ bunch coriander, finely chopped

Charcoal/gas/electric grill

2 avocados, quartered
a little sea salt
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How it's done

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Place the prawns on the skewers.


To make the marinade/dressing, finely chop the chilli, press the garlic and finely chop the coriander, mix with the lime juice and oil. Pour half of the marinade/dressing over the prawns, cover and leave to marinate in the fridge for approx. 30 mins.

Charcoal/gas/electric grill

Cover and grill the prawn skewers over/on a medium heat (approx. 200 °C for approx. 4 mins. on each side and the avocado quarters for approx. 3 mins on all sides. Plate up the prawn skewers and avocado, sprinkle with Fleur de Sel and drizzle with the remaining marinade/dressing.

Good to know
Tip: Replace the coriander with chervil.
Serve with: Baguette


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