Make Irresistible Prawn Kebabs with This Simple Recipe

Succulent on the inside and crispy on the outside; that is what defines the perfect Prawn Kebab. Also known as Prawn Skewers, this recipe is a delectable appetizer. Prawns are marinated in a yoghurt mix with a host of masalas and then baked to get the perfect kebabs. Prawns are a good source of antioxidants, hence a nutritious addition to your diet. Make this Prawn Kebab recipe at home and indulge in a healthy meal.

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Make Irresistible Prawn Kebabs with This Simple Recipe
Prawns Kebabs Recipe
Course Appetizer
Cuisine Indian
Prep Time 75 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Course Appetizer
Cuisine Indian
Prep Time 75 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Prawns Kebabs Recipe
Instructions
  1. Wash the prawns under running water and then clean them. Keep the washed prawns aside for 10 minutes. Take a bowl and add the prawns to it. Then add the curd and fresh cream, gram flour, white peppercorns, ginger-garlic paste, cumin seeds, carom seeds, lemon juice and clove powder. Mix the ingredients and sprinkle some salt. Give it a mix again. Cover the bowl with aluminium foil. Refrigerate the prawns for an hour.
  2. Depending on the size, thread 2-3 prawns on each skewer. Transfer the prawns to a baking tray and bake them at 180-degree Celsius for 25 minutes. When they turn golden brown, take them out from the oven. Brush some butter on the prawns and bake them for 4-5 more minutes. Serve hot with mint chutney or tomato ketchup.
Recipe Notes

Recipe Tip If you want to grill the Prawn Kebabs, place them on a hot grill and cook on high flame for 1-2 minutes on each side. Share your version of this recipe How do you make Prawn Kebabs at home? Share your version with us. You can check out all our seafood recipes here.  Frequently Asked Questions Can I use King Prawns for this recipe? Yes. You can use King Prawns for this recipe.  How do I skewer the Prawns? Open out the prawns and push onto the skewers starting from the non-tail end. 

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