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An artisanal selection of gourmet condiments, from jams and chutneys to vinaigrettes and sauces

M A D E  W I T H  L O V E  I N  K E N Y A

Hot and Sweet Prawn Kebabs

Preparation time: 1 hour



  • 300g raw peeled king prawns
  • 4 handfuls of rocket salad
  • Plain tortillas to serve

For the Marinade

  • ½ cup light brown sugar
  • 2 Tbsp lemon juice
  • 2 Tbsp olive oil
  • ½ Tbsp cayenne
  • ½ tsp sea salt

For the sauce


  1. Whisk the marinade together and toss in the prawns.  Coat well and refrigerate for 20 mins.
  2. In the meantime, make the sauce by melting the butter in a pan over medium heat.  Add the shallots, ginger and garlic and sauté for a few mins.  Add the passionfruit vinaigrette and bring to a simmer.  Let cook for about 5 mins.
  3. Remove the prawns from the marinade and skewer them. Place on a perforated grill pan. 
  4. Grill over direct medium heat and cook for 2-3 mins on each side until cooked through (pink in colour). Remove from the grill and pour over the sauce.  Serve with crispy tortillas and a handful of rocket salad.

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