Family friendly Entrees

Prawn jamon souvlaki

Name: Prawn jamon souvlaki
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 4 large banana prawns, peeled and deveined; 1 clove garlic, crushed; 2½ tablespoons extra virgin olive oil; 8 cherry tomatoes, cut in half; 2 golden shallots, thinly sliced; 12 kalamata olives, pitted; 1 tablespoon salted baby capers, rinsed and roughly chopped; 1 tablespoon roughly chopped flat-leaf parsley; juice of 1/2 lemon; salt flakes and cracked pepper; 4 small pita breads; extra virgin olive oil, extra, for brushing; 1/3 cup (80 g) white bean skordalia; 50 g thinly sliced jamon

2 ratings

15m

10m

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Not your classic souvlaki but again I’m having fun with it, and I’ve always loved the combination of jamon and prawns. Remember, a souvlaki is meant to be made fresh and eaten straightaway. Don’t let it sit around – eat, my friends, eat.

4 large banana prawns, peeled and deveined
1 clove garlic, crushed
2½ tablespoons extra virgin olive oil
8 cherry tomatoes, cut in half
2 golden shallots, thinly sliced
12 kalamata olives, pitted
1 tablespoon salted baby capers, rinsed and roughly chopped
1 tablespoon roughly chopped flat-leaf parsley
juice of 1/2 lemon
salt flakes and cracked pepper
4 small pita breads
extra virgin olive oil, extra, for brushing
1/3 cup (80 g) white bean skordalia
50 g thinly sliced jamon

Method

1.

Combine the prawns, garlic and 1 tablespoon olive oil in a non-reactive bowl and set aside to marinate for a few minutes.
2.

Mix together the cherry tomatoes, shallot, olives, capers, parsley, lemon juice and remaining olive oil and season with salt and pepper.
3.

Heat a chargrill pan or barbecue grill or flatplate until hot and grill the prawns until cooked through.
4.

Brush the pita breads with extra olive oil and grill lightly on both sides.
5.

Spoon the white bean skordalia and tomato salad onto each pita bread, then top with the prawns and jamon. Roll up and serve.