Chilli and lime prawn skewers
Chilli and lime is a classic combo for barbecued prawns and these skewers can be griddled or cooked over the coals, making them a versatile summer dish. This recipe includes baked potato wedges, try adding a green salad or seasonal veg for a balanced family meal.
- Preheat the oven to gas 6, 200°C, fan 180°C. If barbecuing, light the barbecue about 30 mins before you want to cook the prawns and leave the coals to turn white
- Toss the potatoes with 1 tbsp oil on a baking tray; season. Bake for 40 mins, turning after 25 mins.
- Meanwhile, put the prawns in a bowl with the garlic, ginger, lime zest, 2 tsp paprika and the chilli; leave to marinate while the barbecue heats up and the chips cook. Mix the mayo, cayenne, lime juice and remaining 1 tsp paprika in a separate bowl.
- If cooking in a griddle pan, heat over a high heat until smoking hot. Thread the prawns onto skewers (about 4 or 5 prawns per skewer), then cook for 2 mins each side on the barbecue or griddle until charred and pink throughout. Serve sprinkled with coriander alongside the chips and spicy mayo for dipping, plus lime wedges for squeezing over.
Tip: To prevent burning, soak wooden skewers in water for 15 mins before using.
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