Direct and fast — 10 minutes prep, 2–3 minutes on the coals, done.
10 minsPrep
2–3 minsCook
30 minsMarinate
4Serves
Ingredients
900g (2lb) king prawns, peeled and deveined
Lemon, to serve
Marinade
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
Special equipment
Skewers (soak wooden ones in water for 25 minutes first)
Method
King prawns work best here — bigger, meatier, and easier to skewer. Peel and devein them (thaw first if frozen).
Mix the dry spices, then stir through the lemon juice and olive oil to form a marinade. Coat the prawns thoroughly, bag them, and refrigerate for 30 minutes.
Heat the kettle to 450–550°F (230–290°C) for direct cooking, about 10–15 minutes to come up to temperature.
Thread about 5 prawns per skewer, pushed close together, and brush with a little extra olive oil.
Grill for 60–90 seconds a side (40 seconds if using precooked prawns) with the lid down, until golden brown outside and opaque through the centre.
Rest for a few minutes, then serve with fresh lemon and herbs.
