Pineapple and Prawn BBQ Kebabs with Mint Yoghurt

Serves 4-6

Ingredients

  • 12 green king prawns, peeled and deveined
  • 1 pineapple diced into bite-sized chunks
  • 250g Haloumi cheese chopped into bite sized chunks
  • 1 red capsicum, cut into 3cm pieces
  • 1 green capsicum diced, cut into 3cm pieces
  • 300mL Natural yoghurt
  • 1 handful of fresh mint
  • 1 clove of garlic

Method

  1. Thread a prawn, piece of red and green capsicum, piece of haloumi and piece of pineapple onto a skewer, with prawn in the middle. Repeat to create a colourful kebab.
  2. BBQ until prawns are cooked through and the other ingredients are ever so slightly charred (approx. 7 mins).
  3. Served drizzled with mint yoghurt. Combine natural yoghurt, 1 clove of crushed garlic and some chopped mint.

© Australian Pineapples