Charcoal BBQ Method: Direct & Fast
Prep Time: 10mins | Cooking Time: 2-3mins | Marinating Time: 30mins
2 pounds king prawns, peeled and deveined
Lemon for serving
2 cloves garlic, crushed
1 tablespoon smoked paprika
1/2 tablespoon kosher salt
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
1/4 tablespoon black pepper
2 tablespoons extra-virgin olive oil
1. There are many varieties of prawns available in seafood shops. However, for this recipe we will be using medium-sized King prawns. King prawns are much bigger, meatier and easier to skewer. First you need to peel and devein the prawns. If you bought frozen prawns, thaw them first before marinating. You can use raw or precooked prawns, but the barbecuing time will differ for each.
2. In a bowl, mix all the ingredients for the marinade. Add the dry spices first, mix evenly and then add the lemon juice and olive oil to form a pasty marinade. Toss the prawns inside the bowl and ensure they are thoroughly coated with the marinade. Scoop the marinated prawns into a resealable plastic bag, place the bag in a bowl and allow it sit in the refrigerator for 30 minutes
3. Place the cooking grate in the grill over the charcoal grate of your kettle BBQ. Put the lid on the kettle and ensure that the lid vent is completely open. Prepare the grill for direct cooking over high heat, start with heating the grill on high temperature (450 - 550°F) for about 10 - 15 minutes.
4. After marinating in the refrigerator for 30 minutes, bring out the prawns from the bag and thread them onto the skewers. If your skewers are wooden, soak them in water for about 25 minutes before use to stop them from burning up during grilling. Skewer about 5 prawns on each stick, pushing them closely together to prevent overcooking and brush all over with olive oil.
5. Place the skewers on the kettle BBQ and allow the prawns to cook for about 60 - 90 seconds. Cook for 40 seconds if your prawns were precooked. After the side over the grill is cooked and nicely browned, turn the prawns upside down to cook the side facing upwards. Cover the lid properly and allow this side to cook and brown over. The prawns are done when the exterior becomes golden brown and the centre opaque.
6. Use a barbecue tongs to remove the prawns from the grill. Allow to cool down for 8 minutes and then serve with fresh lemon, fresh herbs and any accompaniment of your choice. Lettuce and tomato salad is a great hit with this crispy on the outside, juicy and tender on the inside grilled prawns.