Barbecue Prawns and Kiwifruit Kebabs with Couscous

​Serves 4


  • 500 g (1 lb) king prawns
  • 1½ tablespoons sesame oil
  • Finely grated zest rind of lemon
  • 1 tablespoon basil leaves, finely chopped
  • 1 teaspoon soy sauce
  • Salt and freshly ground black pepper
  • 6 Zespri® Green Kiwifruit, peeled and cut in chunks
  • Couscous to serve (optional)


  1.  Peel the prawns, leaving their tails on. In a medium-sized bowl, combine the sesame oil, lemon zest, herbs, soy sauce and seasonings. Add the prawns. Cover and refrigerate for 2 hours
  2. Pre-heat the grill or barbecue. Thread prawns and Zespri® Kiwifruit onto skewers. Brush the Zespri® Kiwifruit with a little extra oil
  3. Place the kebabs on the grill or barbecue and cook for 1 – 2 minutes each side, until the prawns are just cooked
  4. Serve hot on a bed of couscous

Note: Toasted pine nuts, chopped parsley and diced chillies have been folded through the couscous in the picture

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