- Egg free
- Gluten free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- No added sugar
- High in dietary fibre
- High in protein
- 3 serves veg or fruit
Curtis puts an irresistible spin on classic barbecue food with surf and turf BBQ skewers, plus corn and potato skewers for a vegetarian option.
- Serves4
- Cook time30 minutes
- Prep time25 minutes, + cooling time
Ingredients
- 80g butter
- 2 garlic cloves, finely chopped
- 2 tsp ground paprika
- 1 tsp sea salt flakes
- 3 Coles Finest Australian Beef Sausages with Garlic & Parsley
- 8 Coles Australian Baby Red Royale Potatoes
- 2 corn cobs, husks and silk removed
- 12 Coles Deli Raw Tiger Prawns, peeled leaving tails intact, deveined
- Sliced spring onion, to serve
- Steamed rice, to serve
- Lemon wedges, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a barbecue grill or chargrill on medium. In a small saucepan over medium-low heat, melt the butter with garlic, paprika and salt flakes. Remove from heat and cover to keep warm.
Step 2
Cook the sausages on the grill, turning occasionally, for 8 mins or until just cooked through. Set aside to cool slightly. Cut the sausages into 2cm-thick slices.
Step 3
Meanwhile, place the potatoes in a medium saucepan and add enough cold water to cover by 6cm. Bring to the boil over high heat. Reduce to a simmer and cook for 10 mins or until potatoes are tender. Use a slotted spoon to transfer the potatoes to a plate. Add the corn to the pan and cook for 5 mins or until just tender. Drain and set aside to cool. Cut each corn cob crossways into 4 pieces.
Step 4
Thread the potatoes and corn onto metal or soaked bamboo skewers. Thread the sausages and prawns onto extra metal or soaked bamboo skewers.
Step 5
Brush skewers with some butter mixture. Cook the potato and corn skewers on the grill, turning, for 6 mins or until lightly charred. Cook the sausage and prawn skewers on the grill for 2 mins each side or until prawns curl and change colour.
Step 6
Arrange the skewers on a serving platter and sprinkle with spring onion. Serve with rice, lemon wedges and the remaining butter mixture.
Recipe tip
COOK. STORE. SAVE.
Clever storage: Got leftover cooked sausages? Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge, then use to top pizzas or add to homemade fried rice.
Plan ahead: This recipe is a winner for casual entertaining. Make the skewers up to 1 hour ahead and store, covered, in the fridge – ready to cook and serve.
Curtis Stone’s ultimate BBQ skewers
- Serves4
- Cook time30 minutes
- Prep time25 minutes, + cooling time
Ingredients
- 80g butter
- 2 garlic cloves, finely chopped
- 2 tsp ground paprika
- 1 tsp sea salt flakes
- 3 Coles Finest Australian Beef Sausages with Garlic & Parsley
- 8 Coles Australian Baby Red Royale Potatoes
- 2 corn cobs, husks and silk removed
- 12 Coles Deli Raw Tiger Prawns, peeled leaving tails intact, deveined
- Sliced spring onion, to serve
- Steamed rice, to serve
- Lemon wedges, to serve
Description
Curtis puts an irresistible spin on classic barbecue food with surf and turf BBQ skewers, plus corn and potato skewers for a vegetarian option.
Method
Step 1
Heat a barbecue grill or chargrill on medium. In a small saucepan over medium-low heat, melt the butter with garlic, paprika and salt flakes. Remove from heat and cover to keep warm.
Step 2
Cook the sausages on the grill, turning occasionally, for 8 mins or until just cooked through. Set aside to cool slightly. Cut the sausages into 2cm-thick slices.
Step 3
Meanwhile, place the potatoes in a medium saucepan and add enough cold water to cover by 6cm. Bring to the boil over high heat. Reduce to a simmer and cook for 10 mins or until potatoes are tender. Use a slotted spoon to transfer the potatoes to a plate. Add the corn to the pan and cook for 5 mins or until just tender. Drain and set aside to cool. Cut each corn cob crossways into 4 pieces.
Step 4
Thread the potatoes and corn onto metal or soaked bamboo skewers. Thread the sausages and prawns onto extra metal or soaked bamboo skewers.
Step 5
Brush skewers with some butter mixture. Cook the potato and corn skewers on the grill, turning, for 6 mins or until lightly charred. Cook the sausage and prawn skewers on the grill for 2 mins each side or until prawns curl and change colour.
Step 6
Arrange the skewers on a serving platter and sprinkle with spring onion. Serve with rice, lemon wedges and the remaining butter mixture.