Christmas barbecued coconut prawns and chicken tikka

1. 1

   For the coconut prawns, blend all of the coconut prawn ingredients, except for the prawns, to a smooth paste in a food processor.

2. 2

   Thread the prawns onto 4 large metal skewers, place them onto a baking tray, then spoon the marinade mixture over the top, turning to coat the prawns completely. Cover and marinate for at least 2 hours in the fridge.

3. 3

   For the chicken tikka, blend all of the chicken tikka ingredients except for the chicken to a smooth paste in a clean food processor.

4. 4

   Place the chicken pieces in a bowl, spoon over the marinade mixture and stir to coat. Cover and marinate for at least 2 hours in the fridge. When marinated, thread the chicken pieces onto large metal skewers.

5. 5

   When you’re ready to start cooking, light your barbecue. Allow the flames to flare up and die down, until the coals are glowing red and starting to turn white.

6. 6

   While the barbecue is warming up, make the dip by blending all of the dip ingredients to a coarse salsa in a clean food processor.

7. 7

   When the barbecue is ready, lay the prawn skewers over the coals and cook for 5-8 minutes, turning once, until slightly charred on both sides. Cook the chicken skewers at the same time, for 12-15 minutes, or until the chicken is cooked through. (The chicken is cooked through when the juices run clean when the meat is pierced with a knife and no trace of pink remains.) Alternatively, heat a griddle pan until hot and cook the prawns and chicken until cooked through.

8. 8

   To serve, slide the prawns and chicken from the skewers onto plates and serve with a dollop of the dip alongside, garnished with the lime halves.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.