Meat on a stick = summer!
May 29, 2008
Lemon Pepper Chicken and Paprika Lime Prawns
The chicken was painfully simple. I bought a pack of chicken tenders and sprinkled them with the Lemon Pepper grinder Carrie picked up at Trader Joe’s (sea salt, peppercorns, lemon rind) and shoved them on pre-soaked wooden skewers.
The prawns required just a bit more prep. I bought “Easy Peel” prawns that were deveined and had the peel cut for easy removal. I prefer to keep the shell on when grilling to keep the flesh from sticking to the grill or getting burned. When serving, place an empty bowl to discard shells.
Brine: 1/2 cup salt, 1/2 cup brown sugar, 1 quart of water. 30 minutes or so. (Brining is worth the time. Trust me.)
Mix a good splash each of olive oil and balsamic vinegar, add a sprinkling of smoked paprika and kosher salt, and the juice of one lime. (I use True Lime because it is easy to keep on hand and works brilliantly.) Toss in the prawns for 15 minutes or more, then skewer them.
Pop on your favorite BBQ (or the broiler) and serve over rice.