Prawns with Harissa, Garlic and Bay Leaves

The spicy North African paste, harissa is put to tasty use in Merrilees Parker's skewered prawn recipe
By Merrilees Parker
Prawns with Harissa, Garlic and Bay Leaves
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the basting oil

  • 1 clove garlic, crushed
  • 1 tbsp harissa
  • 1 tbsp lemon juice
  • 3 tbsp light olive oil
  • 1/2 tsp nigella seeds
  • fine sea salt and freshly ground black pepper

For the skewers

  • 24 raw tiger prawns, shelled but tails in tact
  • 20 fresh bay leaves

To serve

  • 1 crusty sourdough bread
  • lemon wedges
  • handfuls dressed salad leaves


1. To make the basting oil, combine all the ingredients in a large mixing bowl with plenty of sea salt and freshly ground black pepper.

2. Heat a flat griddle or a very large frying pan.

3. Tip the prawns into the basting oil and toss to coat well. Thread 6 prawns through each of 4 metal skewers, alternating the prawns with a bay leaf.

4. When the griddle is smoking hot, add the skewers and cook for about 5 minutes, basting occasionally, and turning at least once.

5. Serve with crusty bread and a dressed salad.

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