Spanish Spiced Prawn Skewers
These lightly spiced skewers can be marinated and prepared a day ahead. They’re great for a barbecue snack, or paired with our Butter Bean Salad for a perfect weeknight meal.
Ingredients
1 tsp cumin seeds
1 tsp sweet smoked paprika
½ tsp dried oregano
2 cloves garlic, ground to paste with a little salt
1 lemon
2 Tbsp olive oil
450g prawn cutlets, defrosted
Chopped chives, to garnish
Lemon wedges, to serve
Bamboo skewers
Method
Soak the bamboo skewers in a bowl of water for 20 minutes
Dry toast the cumin seeds in a pan until fragrant. Allow to cool, then grind to a powder
Put into a bowl with the sweet smoked paprika, oregano, garlic, the grated zest of the lemon, and 2 tablespoons of its juice. Stir through the olive oil to combine
Pat dry the prawns. Put prawns into the bowl with the marinade and set aside for 20 minutes
Thread onto the skewers (we did 3 prawns per skewer). Season with salt and cook on a barbecue grill for 2-3 minutes each side, or until golden
Scatter over the chives to garnish and serve with lemon wedges