Barbecued Prawns with Chermoula

Patrick Williams' juicy barbecued prawns are seasoned with a mouth-watering hot and spicy Moroccan marinade.
Barbecued Prawns with Chermoula
  • Rating:
  • Serves: 4-6
  • Cook Time: 8 minutes
  • Prep Time: 25 minutes plus marinating
  • Effort: easy

Ingredients

Main:

  • 1 kg raw unshelled king or tiger prawns
  • 4 cloves garlic, crushed with a knife blade
  • 1 1 pinches ground cloves
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1/4 – 1/2 tsp chilli powder
  • juice of 1 lemons
  • 1 large bunch coriander, trimmed and chopped
  • 4-6 tbsp olive oil

Method

1. Peel the prawns, removing the black vein which runs down the back.

2. Whizz all the other ingredients in a blender, adding enough olive oil to create a smooth paste.

3. Scrape the mixture into a bowl, then stir in the prawns. Cover and store in the fridge for approximately 2-4 hours before cooking. Allow to come to room temperature 1 hour before cooking. Thread onto metal skewers.

4. Barbecue the prawns over moderate heat for 3-4 minutes per side, depending on their size. Alternatively, cook on a ridged cast-iron stove-top grill.

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