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5 from 1 vote

Prawn, Zucchini & Asparagus Skewers

Prep Time20 mins
Cook Time8 mins
Total Time28 mins
Course: Dairy Free, Grain/Gluten Free, Nut Free, Paleo, Refined Sugar Free, Specific Carbohydrate Diet Legal
Servings: 5 skewers


  • 1 yellow zucchini
  • 1 green zucchini
  • 5 large asparagus
  • 10 prawns
  • 1/4 cup olive oil
  • 2 tbsp chopped fresh parsley
  • 2 cloves garlic crushed
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • 1 tbsp thyme
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tsp chili flakes


  • Preheat the barbecue or a sandwich press to medium high heat.
  • In a bowl whisk together the olive oil, lemon zest and juice, parsley, oregano and chili flakes. Pour 1/2 of the sauce over the prawns and set aside. s
  • Cut the asparagus in half. Cut the ends off the zucchini, and using a vegetable peeler cut the zucchini into wide long strips. You could also use a knife to cut the slices but try to make them as thin as possible. You will need 10 slices of yellow and 10 slices of green zucchini.
  • Start by threading a yellow zucchini slice onto the skewer followed by a prawn, asparagus spear and green zucchini ribbon. Repeat the process so that there are two of each ingredient on a skewer. Do the same process for the remaining 4 skewers.
  • Cook the skewers for approximately 4 minutes per side, brushing each side with sauce per flipping. Grill until the prawns are pink and the veggies are lightly charred. Serve warm.