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Prawn, pepper, red onion and Gruyère AOP skewers

Printable version PDF file

Serves 4

Main course

15 min

5 min


  • 4.5 oz (120g) Gruyère AOP
  • 24 raw prawns
  • 2 red onions
  • 1 green pepper
  • 1 red pepper
  • 1 yellow pepper
  • olive oil
  • the juice of a lemon
  • salt and freshly ground pepper


In a large dish, prepare the marinade by mixing the lemon juice, salt, pepper and olive oil.

Deseed the peppers and peel the red onions. Cut them into squares or triangles and tip into the marinade.

Devein the prawns, leaving the tail on, and add these to the marinade too. Place the dish in the fridge for at least an hour. 

Assemble the skewers by alternating the prawns with chunks of pepper and onion.

Cook quickly on a hot grill, turning once cooked on the first side. Sprinkle the cooked surface with grated Gruyère AOP while the second side cooks.

Serve the skewers with a bowl of japanese rice that has been seasoned with a little rice wine vinegar and soy sauce.


Tip: Replace the prawns with chunks of salmon or chicken