Prawn Shashlik

These prawns come off the grill smoky, charred, and singing with spice. A quick marinade of lime juice, garlic, chilli, curry powder, cumin, coriander, and nutty black onion seeds packs serious flavour into every bite.

Prawns need only a short soak in the marinade, around ten minutes. They’re delicate, and the acidic lime juice starts to firm them up if they sit too long, so don’t be tempted to marinate for hours as you would with meat. That brief steep is plenty to carry the spices in.

Threading them alternately with peppers and onions on the kebabs means everything chars together, the vegetables softening and catching colour while the prawns turn pink and just-cooked. Watch them closely on the barbecue, since prawns go from succulent to rubbery in a minute or two, so pull them the moment they curl and turn opaque.

Chef Tips

• Marinate the prawns only briefly. The lime juice will toughen them if left too long.
• Soak wooden skewers first or use metal ones, and remember the metal handles get hot off the grill.
• Don’t overcook. Prawns are done the instant they turn pink and opaque, in just a few minutes.

Variations

• Add chunks of courgette, cherry tomatoes, or pineapple to the skewers.
• Stir fresh coriander or a dollop of yogurt into the marinade for a cooler version.
• Serve with rice, flatbread, or a crisp salad and a squeeze of extra lime.