prawn kebabs

These have got to be one of my favorites for summer over the braai. I’m not big on cleaning prawns so I always ask the fishmonger to shell them but leave the tails on. Prawns cook in about 4 or 5 minutes so there is no mucking around.


What you need

1kg large prawns shelled and cleaned (250g/person)
1 cup white wine
30 ml olive oil
Small palm of chopped tarragon
Small palm of chopped parsley and thyme

75g melted butter
About 1 teaspoon paprika
Black pepper

The process

If you are using wooden skewers, soak them in water for about 20 minutes.

Combine the wine, olive oil and all of the herbs together in a large glass bowl. Toss on the prawns, cover with cling film and shake them around to ensure that they are all coated with the marinade. Place in the fridge for about 2 hours.

Thread the prawns onto the skewers, brush with melted butter and then sprinkle a little paprika and black pepper over them. (just a little)

Place them on the braai (or in a griddle pan) and cook on each side until they turn white. This takes just 2/3 minutes or so each side. Whatever you do don not overcook them, they should be white and firm.

You are done, serve with lemon wedges and a side salad or some nice fluffy rice.

Here I gave them a coating of sweet chilie sauce for something a little extra but try them as they are first.