Fresh, fast and delicious, these prawn and nectarine skewers are the very taste of summer.

Recipe Liz Bull | Photograph Italo Vardaro

Barbecue nectarine and prawn skewers
makes 8 skewers

24 prawn cutlets
4 yellow fleshed nectarines, quartered

marinade
1 orange, zest and juice
3 tbsp chopped fresh coriander leaves
2 tbsp chilli sauce
lemon juice
1 clove garlic, chopped and mashed
seasoning

Combine marinade ingredients in a large zip lock bag. Add prawn cutlets and nectarines and marinade for up to one hour. Remove from marinade and thread onto skewers which have been soaked in water. Cook skewers on a preheated barbecue until prawns are just cooked through.

This recipe first appeared in the October 2019 issue of SALIFE magazine.