Ingredients
- 24 large tiger prawns
- 12 skewers soaked in water overnight
Salad
- 2 blood oranges, peeled and sliced
- 1 bulb fennel, finely sliced
- 100g rocket
- 2 shallots finely sliced
- Splash of good olive oil
Cheroula marinade
- Half bunch flat parsley
- Half bunch coriander
- 1 red onion chopped
- 4 cloves garlic
- 1-2 red chilies
- 2 tbsp. sweet smoked paprika, 1 tbsp curry powder, 2 tbsp. salt,
- 2 lemons juiced
- Olive oil
Lime yoghurt
- 2 tbsp. chopped mint
- 200mls natural Greek yoghurt
- Salt and pepper
Method
- To make the chermoula put all the ingredients into a food processer and blend to a fine paste
- Peel and devein the prawns and marinade for a least a couple of hours
- Place 3 prawns on each skewer and they are ready to be grilled or BBQ
- To make the salad toss the sliced blood orange, fennel, shallot and olive oil in a bowl
- To make the mint yoghurt combine the yoghurt, mint and seasoning together and season
- Grill or BBQ the prawns 2 minutes on each side or until they turn pink
- To plate I like to serve all these dishes on large platters in the center of the table, perfect food for sharing
Chefs tips
- Try and marinade the prawns overnight if you have the time
- Always soak your skewers in water, this will prevent the going on fire on your BBQ