Whole prawn skewers charring over direct heat on a Bastard kamado

Grilled Prawns with Chermoula

Whole prawns over direct flame with a punchy North-African herb sauce. Fast, bold, and done in under an hour. Make the chermoula ahead — it only gets better as it sits.

4

200°C

30 mins

Ingredients

For the prawns
12 large raw prawns, whole with head and shell
2 tbsp olive oil
2 cloves garlic, finely chopped
1 lemon — juice and zest
1 tsp smoked paprika
Salt and pepper, to taste
12 metal or wooden skewers

For the chermoula
1 bunch fresh coriander, finely chopped
1 bunch fresh flat-leaf parsley, finely chopped
3 cloves garlic, finely chopped
1 tsp ground cumin
1 tsp paprika
½ tsp ground coriander seed
½ tsp chilli flakes (optional)
1 lemon — juice and zest
100 ml olive oil
Salt and pepper, to taste

Make the chermoula. Combine coriander, parsley, garlic, cumin, paprika, coriander seed, chilli flakes, lemon juice and zest in a bowl. Slowly stir in the olive oil until smooth and slightly thick. Season with salt and pepper.

Bastard tip: make the chermoula at least an hour ahead — the flavours deepen significantly as it rests.

Marinate the prawns. Mix olive oil, garlic, lemon juice and zest, smoked paprika, salt and pepper in a large bowl. Add the prawns and toss to coat. Refrigerate for 15–30 minutes.

Thread the skewers. Thread the prawns lengthwise onto the skewers. If using wooden skewers, soak in water for 30 minutes first.

Fire up The Bastard. Heat The Bastard to direct heat at around 200°C.

Grill the prawns. Grill 2 minutes per side until the shells are bright orange and lightly charred, and the flesh is firm and opaque.

Finish & serve. Brush the prawns with chermoula the moment they come off the grill. Arrange on a platter, garnish with extra herbs, and serve the remaining sauce on the side with crusty bread.