Brochetas de gambas de Hokkaido

Ingredients for 24 skewers:

1 small Hokkaido pumpkin

24 medium-sized shrimps, deveined, without heads and shells

24 small cocktail tomatoes

1 clove of garlic, chopped

1 chili pepper to taste, chopped

juice of one lime

2 tbsp soy sauce

50 ml olive oil

salt and pepper

1 teaspoon curry powder

juice of half a lime

24 finger food skewers

200 ml Greek yogurt, 10% fat

1 tbsp dried chipotle chili flakes

Wash the pumpkin, cut into quarters and remove the inside. Then cut the quarters into thick wedges and cut these in half again.

Mix the garlic, lime juice, olive oil, chili, soy sauce, curry, salt and pepper to make a marinade. Pour the marinade over the pumpkin slices, tomatoes and prawns in a bowl or suitable container and marinate in a cool place for a few hours.

Mix the yogurt with the chilli and lime juice and chill.

Then prepare the Monolith on an indirect heat of approx. 180°C and initially only place the pumpkin slices on top to pre-cook them a little. In the meantime, thread the tomatoes and prawns onto the skewers and after approx. 10-15 minutes, thread them onto the almost cooked pumpkin slices. Grill the skewer with the lid closed until the desired degree of doneness and, if desired, briefly place over a direct heat at the end.

Serve the skewers with the chipotle yoghurt dip.

Tips:
Toasted sesame seeds are an ideal topping when serving. Chopped coriander leaves (cilantro) also go wonderfully with this.

For even more flavor, you can also add a little sesame oil to the marinade.