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Zesty garlic prawn kebabs on warm potato salad

Zesty garlic prawn kebabs on warm potato salad, wine matched with The Sisters Sauvignon Blanc.



  • 6 tiger prawns
  • 1 clove garlic
  • 1/2 lemon juice and zest
  • 1 Tbsp olive oil
  • Fresh Italian parsley chopped
  • 1/4 teaspoon smoked paprika
  • 6 skewers

Potato salad

  • 300g new potatoes
  • 8 green beans
  • 4 cherry tomatoes
  • Handful fresh rocket
  • 4 slices of thinly sliced red onion


  • 2 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 1 clove garlic
  • 1 tsp wholegrain mustard


  • Marinate the prawns, peel off the shell leaving the head and tail attached skewer up the middle of the prawn starting at the tail end.
  • In a bowl whisk together 1 crushed garlic clove, olive oil, lemon juice and zest, chopped Italian parsley and smoked paprika. Pour over prawns and place in fridge for 30 mins.
  • While the prawns are marinating cut the new potatoes in half and boil till tender, in the last 3 mins pop green beans in.
  • To make the dressing for potato salad whisk together olive oil, lemon juice, crushed garlic clove and whole grain mustard.
  • Cooked the prawns for a couple of minutes each side, bbq or in a fry pan, prawns will be cooked when turned a light pink colour.
  • Drain the potatoes and green beans and place in a bowl at cherry tomatoes cut in half and slices of red onion pour over dressing gently mix together
  • Last minute add fresh rocket leaves.
  • To serve, pile up the potato salad in the middle of your plate and lay kebabs over the salad. Best enjoyed with a glass of The Sisters Sauvignon Blanc.

We are delighted to be able to share an exclusive recipe from friend of The Sisters – Food By Chantelle!

Zesty garlic prawn kebabs