Mexican Prawn (Shrimp) Kebabs - cooking recipe

Ingredients

36 uncooked king prawns
3 medium zucchini, chopped
35 g taco seasoning mix
1/4 cup lemon juice
1 tablespoon vegetable oil
2 tablespoons chopped fresh chives

Preparation

Soak 18 bamboo skewers in water for 1 hour.
Shell and devein prawns, leaving tails intact.
Thread prawns and zucchini onto skewers.
Combine the remaining ingredients in a medium bowl.
Place kebabs in single layer in medium dish, top with the juice mixture.
Cover, refrigerate for several hours, turning occasionally.
Remove kebabs from juice mixture, reserving juice mixture.
Grill or BBQ kebabs until prawns are cooked through, brushing occasionally with reserved juice mixture.