Grilled Sausage and Prawn Brochettes

Delicious with bulgur or wild rice.

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1/2 cup Japanese soy sauce
2 tablespoons brown sugar
2 teaspoons finely chopped garlic
2 teaspoons sesame oil
2 teaspoons chopped ginger
1/2 pound large shrimp in shells
1 medium red onion (cut into 1-inch cubes)
3 Japanese eggplants (cut into 3/4-inch rounds)
1/4 cup sweet mango chutney


  1. In a bowl combine the soy sauce, brown sugar, garlic, sesame oil and ginger. Add the shrimp, onion and eggplant and toss to cover. Marinate for 15 minutes to 1 hour in the refrigerator.

  2. Thread alternate pieces of sausage, shrimp, eggplant and onion on skewers. Grill over medium-hot coals for 2 minutes. Brush with the chutney and turn the skewers. Brush with the chutney again. Continue cooking 2 minutes on a side until the eggplant is soft, the shrimp pink and firm, and the sausage heated all the way through, 8-10 minutes.