Marinated Prawns for the BBQ
Time to complete
1 hr (or overnight), Prep and cook: 20 mins
Serving size
4
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What You Need
Ingredients
Preparation
Spice up your BBQ prawn offering with a cool red marinade, powered by paprika with flavours including garlic, fennel seeds and oregano. Two sauce options make these prawns even tastier - an intense spicy zhoug for the more adventurous, and a calm soft herb yoghurt for the rest.
MAKE THE MARINADE
- Mix the marinade ingredients together in a medium sized bowl, before adding the prawns and coating them well. Leave the marinade overnight to intensify, or just an hour before cooking if you’re in a rush.
MAKE THE SOFT HERB YOGHURT SAUCE
- Combine all ingredients in a medium sized bowl and store in the fridge before serving.
MAKE THE ZHOUG
- Assess the heat of the chillies you choose before preparing, then pulse all ingredients together in a food processor, until you have a roughly textured sauce that holds together. Store in the fridge before serving if needed.
BBQ THE PRAWNS
- Allow the prawns to come to room temperature for a few minutes as you heat the grill and the HexClad Hybrid BBQ Grill Pan to medium-high heat. Chop the lemons into halves, searing them for 1-2 minutes in the pan first, then remove to a plate. Add the onions and peppers to the grill pan and grill for 3 minutes on each side, until they are nicely charred. Set aside in a separate dish and keep warm, to allow enough space for the prawns.
- Working in batches, arrange the prawns evenly with a little space around them, and cook for 5-7 minutes, turning halfway through cooking, until they are cooked through and have some lovely charred colour on the outside.
- Combine shrimp and vegetables in the grill pan or on a platter and serve with yoghurt sauce and zhoug.
