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Fiery prawn & pepper skewers served on salad

Fiery prawn & pepper skewers

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus marinating
  • Easy
  • Makes 8-12

Fire up the barbecue and make these easy, tasty spicy prawn skewers with pickled cherry peppers. They're delicious when served with our saffron aïoli

  • Gluten-free
Nutrition: Per serving (12)
NutrientUnit
kcal75
fat4g
saturates1g
carbs4g
sugars4g
fibre1g
protein6g
salt0.3g
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Ingredients

  • 3 garlic cloves , crushed
  • 1 red chilli , finely chopped
  • ½ small bunch parsley , finely chopped
  • 1 tsp sweet smoked paprika
  • ½ tsp hot smoked paprika
  • 4 tbsp olive oil
  • 400g raw king prawns , in their shells if you like, or keep the tails on
  • 1 jar pickled cherry peppers , drained
  • lemon wedges, to serve

Method

  • STEP 1

    Whisk the garlic, chilli, parsley, both types of paprika and olive oil together. Stir through the prawns and season well. Cover, put in the fridge and leave to marinate for at least 30 mins before threading on to skewers, interspersing them with a few of the peppers, so that each skewer has about 4-5 prawns.

  • STEP 2

    Light a barbecue and leave until the flames die down and the coals turn white with glowing centres. Grill the skewers, or cook in a griddle pan over a high heat for 3-4 mins until pink and opaque. Serve immediately with a squeeze of lemon and plenty of saffron aïoli.

RECIPE TIPS
PERFECT PRAWNS

There’s no acid in this marinade as it would cure the prawns and they would turn tough when cooked on the BBQ. Add a squeeze of lemon juice as soon as they come off the grill.

Goes well with

Recipe from Good Food magazine, July 2019

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A star rating of 5 out of 5.2 ratings
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