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Smokey paprika barbequed prawns

Serves 6
Prep time: 30 mins
Cooking time: 2-3 mins

Nothing says summer like prawns on the barbie. These kebabs are a tasty addition to any meal or an afternoon snack.

Rosemary and paprika srawns

Ingredients

Method

  • 300g Raw prawns
  • 6 Bamboo skewers, soaked in water
Marinade
  • 3 Tbsp tomato paste
  • 1 Tbsp soy sauce
  • 1 Garlic clove, minced
  • ¾ Tsp smoked paprika
  • ¾ Tsp ground cumin
  • Juice of ½ lemon
  • 2 Tbsp liquid honey
  • 1 Tbsp sesame oil
  • 3 Rosemary stems chopped 
Yoghurt dressing 
  • ½ Cup of natural unsweetened yoghurt
  • 1 Tsp sesame seed oil
  • 2 Tbsp lemon juice
  1. Mix all marinade ingredients together and combine with prawns. Leave to marinate for at least 30 minutes, or overnight if you have the time.
  2. When ready to cook, Preheat BBQ to medium high heat. Lift prawns out of marinade (reserving any leftover marinade) and thread 3 prawns (or 6 smaller prawns) on to each bamboo skewer.
  3. Season prawns with salt and cook on BBQ until just cooked through, about 2-3 minutes, turning once.
  4. Then mix with yoghurt, oil & lemon Juice until combined and drizzle over cooked kebabs