TO DRINK: You can’t go wrong with a light fresh Pinot Grigio when it comes to seafood
Prawn and haloumi kebabs with gremolata crumbs
Ingredients
- GREMOLATA CRUMBS
- 2 slices stale artisan bread – such as ciabatta or sourdough loaf
- 30ml (2 tbsp) fresh flat leaf parsley, washed and dried
- 4 garlic cloves
- zest of 1 lemon
- salt and freshly ground black pepper, to taste
- 16 queen prawns, deveined and butterflied
- 200g haloumi
- 1 lemon, cut into wedges
Instructions
1
For the gremolata, whiz the bread in a food processor and set aside.
2
Whiz the parsley, garlic, lemon zest and season. Mix together and set aside.
3
Thread wooden skewers with the prawns and haloumi and grill or braai until the prawns turn pink and are cooked through, about 5 – 8 minutes.
4
Serve with the lemon wedges and sprinkle with the gremolata crumbs.
![Chef Hugo Uys’ 5 Best [of New York] – November 2018](https://www.foodandhome.co.za/app/uploads/2018/09/Chef-Hugo-Uys-5-Best-150x150.jpg "Chef Hugo Uys’ 5 Best [of New York] – November 2018")
