Grilled prawn kebabs are the ultimate party food
There is something quite luxurious and decadent about prawns. They add a lovely pop of colour to a dish and bring a wonderful vibrance to a meal – the perfect food to eat on a celebratory occasion. These grilled prawn kebabs are undoubtedly the ultimate summer party food. Quick to make and mouthwateringly delicious on the barbecue, you will wow any crowd. The pomegranate molasses add a wonderful sweetness, which balances with the smokiness of the fire and the tanginess of the yoghurt dipping sauce.
Pomegranate molasses is a classic Middle Eastern ingredient
Pomegranate molasses is a staple in Middle Eastern cooking, made by reducing pomegranate juice until it is thick and syrupy. It has a unique sweet sour flavour and is delicious in a wide variety of dishes such as salads, marinades, stews, dips or barbecued dishes, like these grilled prawn kebabs. You can purchase pomegranate molasses from most Middle Eastern or spice stores. Alternatively, you can make your own by reducing pomegranate juice with sugar and lemon juice.
Tip for cooking prawns
Firstly, make sure you clean your prawns properly, before making your grilled prawn kebabs. To remove the vein, use sharp kitchen scissors or a knife. Cut down the back of the prawns through the shell, and a few millimetres into the flesh along the vein, from the inside of the tail to the inside of the head. Using a toothpick lift out the vein and remove it. Rinse the prawns well and pat dry with paper towel.
Secondly, make sure you cook your grilled prawn kebabs on a high heat, and don’t overcook them, as they can become tough and rubbery. I prefer to cook my prawn kebabs on the barbecue, as they get a scrumptious sweet smoky charred flavour. You can also use a griddle pan, but make sure that is it smoking hot before you add the prawns. Cook the prawns for about 5 minutes, turning once, until they turn pink and the flesh firms up. The flesh will turn from a glassy grey to a white opaque colour.
Grilled Prawn Kebabs with Yoghurt Dipping Sauce
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Ingredients
- PRAWNS:
- 10 King prawns with shells and heads on
- 2 tbsp. pomegranate molasses
- 1 tbsp. olive oil
- 1 tbsp. lemon juice
- 1 garlic clove, crushed
- 1 tbsp. flat leaf parsley
- 1/4 tsp. sumac
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 10 wooden kebab skewers
- YOGHURT DIPPING SUACE:
- 80g Greek yoghurt
- 1/2 clove garlic, crushed
- 1/2 tbsp. olive oil
- 1/2 tbsp. lemon juice
- Salt and freshly ground black pepper
- GARNISH:
- 2 lemons, sliced in half
- 2 baby cucumbers, sliced
- 50g radishes, sliced and placed in a bowl of ice water to crisp up
- Handful of lettuce leaves, washed and torn into bite-sized pieces
- Handful of micro leaves
- Sumac and freshly ground black pepper
Instructions
PRAWNS:
- To remove the veins, use sharp kitchen scissors or a knife. Cut down the back of the prawns through the shell, and a few millimetres into the flesh along the vein, from the inside of the tail to the inside of the head. Using a toothpick lift out the vein and remove it. Rinse the prawns well and pat dry with paper towel.
- Place the pomegranate molasses, olive oil, lemon juice, garlic, parsley, sumac, salt and pepper in a large bowl. Whisk to combine.
- Toss the prawns in the marinade, making sure they are all coated well. Leave to marinade for a minimum of 30 minutes in the fridge.
- Place the kebab skewers in a tray with water, and soak for 30 minutes.
YOGHURT DIPPING SAUCE:
- Place the yoghurt, olive oil, lemon juice and garlic in a bowl and stir to combine. Season with salt and freshly ground black pepper. Taste, adjust as needed and place in a small dipping bowl.
GRILLED PRAWN KEBABS:
- If you are using a griddle pan, heat it until smoking. If you are barbecuing the prawns, make sure the coals are nice and hot.
- Place the lemon halves cut side down on the griddle pan or barbecue, and cook for 2-3 minutes until they have attractive charred lines across them. Remove with tongs and set aside.
- Push the skewers through the prawns, from tail to head, leaving a few centimetres at the tail to hold the skewers.
- Place them on the hot griddle pan or barbecue. Cook the kebabs for about 5 minutes, turning once and basting a couple of times with the leftover marinade. The prawns will turn pink and the flesh will firm up and turn from glassy grey to a white opaque colour.
- When they are done remove them immediately from the heat.
- To serve, place the torn lettuce leaves, sliced cucumbers and sliced radishes on a platter. Place the prawn kebabs on top and sprinkle with a handful of micro leaves, some sumac and some freshly ground black pepper. Arrange the charred lemon halves around the prawns. Serve with the yoghurt dipping sauce on the side.
