Kebabs are always a crowd-pleaser!
1 kilo prawns (sugpo), peeled and deveined
2 to 3 tablespoons olive oil
1 table spoon parsley sprigs, minced
1 large red bell pepper, cut in chunks
1 large green bell pepper, cut in chunks
1 large yellow bell pepper, cut in chunks
6 to 8 pieces shiitake mushrooms, sliced
2 medium onion, cut in thick slices
Season prawns with salt and pepper.
In a small bowl, combine olive oil and parsley. Set aside.
Using wooden or metal skewers, thread the prawns and vegetables alternately.
Grill over hot coals, brushing the skewered prawns and veggies with the combined olive oil and parsley.
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