• 48 large tiger prawns, peeled and deveined
• 4 limes, zested and juiced
• 4 green chile peppers, seeded and chopped
• 4 cloves garlic, crushed
• 1 (2 inch) piece fresh ginger root, chopped
• 1 medium onion, coarsely chopped
• skewers (note - soak skewers ahead of time to prevent burning)

• Place the prawns and lime zest in a large, non-metallic bowl.
• Place the lime juice, chile pepper, garlic, ginger, and onion in a food processor or blender, and process until smooth.
• You may need to add a little oil to facilitate blending.
• Pour over the bowl of prawns, and stir to coat.
• Cover, and refrigerate for 4 hours.
• Preheat grill for medium-high heat.
• Thread prawns onto skewers, piercing each first through the tail, and then the head.
• brush grill grate with oil.
• Cook prawns for 5 minutes, turning once, or until opaque.

note: the dark colour kabobs in the photo are indonesian satay