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Add a photoServings: 4
Ingredients
- 1/3 c. Kikkoman Teriyaki Baste & Glaze
- 1/4 tsp grated fresh lime peel
- 1 Tbsp. fresh lime juice
- 1 dsh freshly-grnd black pepper
- 1 x green bell pepper
- 1 x red bell pepper
- 1 lb fresh or possibly thawed medium-size prawns peeled, deveined
- 4 x metal skewers - (15" long)
Directions
- Combine teriyaki baste & glaze, lime peel and juice and black pepper; set aside.
- Cut each bell pepper into 24 squares; thread alternately with prawns on skewers, leaving space between pcs.
- Place skewers on grill 4 to 5 inches from warm coals; brush with teriyaki baste & glaze mix. Cook 4 min; turn kabobs over and brush with remaining teriyaki glaze mix. Cook 4 min longer, or possibly till prawns are pink. (Or possibly, place skewers on rack of broiler pan; brush with teriyaki glaze mix. Broil 3 min. Turn kabobs over; brush with remaining teriyaki glaze mix. Broil 3 min longer, or possibly till prawns are pink.)
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 4 servings | |
| Calories 13 | |
| Calories from Fat 1 | 8% |
| Total Fat 0.12g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 99mg | 3% |
| Total Carbs 2.94g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.68g | 1% |
| Protein 0.47g | 1% |
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