BBQ Prawns and Kiwifruit Kebabs with Couscous

Makes 4 servings

Ingredients:

500 g (1 pound) king prawns
1 1/2 tablespoons sesame oil
finely grated zest rind of lemon
1 tablespoon basil leaves, finely chopped
1 tablespoon coriander (cilantro) leaves, finely chopped
1 teaspoon soy sauce
salt and freshly ground black pepper
6 ZESPRI™ GREEN Kiwifruit, peeled and cut in chunks
couscous to serve (optional)

Preparation:

Peel the prawns, leaving their tails on. In a medium-sized bowl, combine the sesame oil, lemon zest, herbs, soy sauce and seasonings. Add the prawns. Cover and refrigerate for 2 hours.

Pre-heat the grill or barbecue. Thread prawns and ZESPRI™ Kiwifruit onto skewers. Brush the ZESPRI™ Kiwifruit with a little extra oil.

Place the kebabs on the grill or barbecue and cook for 1 to 2 minutes each side, until the prawns are just cooked.

Serve hot on a bed of couscous.

Note: Toasted pine nuts, chopped parsley and diced chilies have been folded through the couscous in the picture.