Fiery prawn & pepper skewers
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Fiery prawn & pepper skewers

By Anna Glover

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

  • Prep:15 mins
    Cook:5 mins
    Plus marinating
  • Easy

Nutrition per serving

  • kcal 75
  • fat 4g
  • saturates 1g
  • carbs 4g
  • sugars 4g
  • fibre 1g
  • protein 6g
  • salt 0.3g

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 Peppadew hot sweet piquanté peppers, drained
  • lemon wedges, to serve

Tip

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.

Method

  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.

  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.

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