Grilled Coriander Prawn Kebabs

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32 jumbo raw prawns peeled and deveined (17.5 oz after peeled)

3 cloves garlic, crushed

24 slices (about 3) large limes, very thinly sliced into rounds (optional)

olive oil cooking spray

1 tsp kosher salt

1 1/2 tsp ground cumin

1/4 cup chopped fresh coriander divided

16 bamboo skewers soaked in water 1 hour

1 lime cut into 8 wedges


1. Heat the grill on medium heat and spray the grates with oil. Season the shrimp with garlic, cumin, salt and half of the coriander in a medium bowl.

2. Beginning and ending with prawns, thread the prawns and folded lime slices onto 8 pairs of parallel skewers to make 8 kebabs total.

3. Grill the prawns turning occasionally, until opaque throughout, about 1 to 2 minutes on each side. Top with remaining coriander and fresh squeezed lime juice before serving.

Bon Appetit!

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