BBQ Prawns123

Grill up a batch of juicy prawns for your summer barbecue feast. They’re easy to prepare, quick to cook and full of zingy flavours.

Time: 1 hour


  • 24 Prawns, large raw, peeled but leave tails on
  • 8 Bamboo skewers, soaked in water
  • ½ cup Plain unsweetened yoghurt
  • 1 handful Coriander, chopped, to serve
  • Marinade
  • 3 Tbsp Tomato paste
  • 1 Tbsp Soy sauce
  • 1 clove Garlic, minced
  • ¾ tsp Smoked paprika
  • ¾ tsp Ground cumin
  • ½ Lemon, juiced
  • 1½ Tbsp Honey, melted
  • 1 Tbsp Oil



  • Mix all marinade ingredients together.
  • Combine the prawns with marinade and leave in fridge to marinate for at least 1 hour, or up to 24 hours.
  • When ready to cook, preheat barbecue to medium high heat. Lift prawns out of marinade (reserving any leftover marinade) and thread 3 prawns (or 6 smaller prawns) on
  • to each bamboo skewer.
  • Season prawns with a little salt and cook on barbecue for 2 minutes, turning once.
  • Heat remaining marinade in a small pot on the stove top, or in the microwave, then mix with yoghurt and coriander.
  • Serve prawn skewers with yoghurt sauce to dip. Alternatively remove prawns from skewers and toss with mango, avocado, cherry tomatoes and the yoghurt sauce.