Lemony prawn skewers with tomato, chilli and oregano
Serves: 4 as a starter
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham.
Lemony prawn skewers with tomato, chilli and oregano
Recipe by Lucy Jessop
Serves: 4 as a starter
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
429Kcal
Fat
17gr
Saturates
3gr
Carbs
40gr
Sugars
5gr
Fibre
4gr
Protein
30gr
Salt
2.5gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- finely grated zest of 1 lemon,
- juice from 2 lemons
- 5 tbsp extra-virgin olive oil, plus extra for drizzling
- 2 red chillies, deseeded and chopped
- 2 tbsp chopped oregano leaves
- 2 tbsp sundried tomato paste
- 1 x 600g bag Taste the Difference raw shell-on jumbo king prawns (about 20 prawns), defrosted
- 3 garlic cloves
- 1 x 400g pack Vittoria tomatoes
- a handful of basil leaves, roughly torn
- 8 slices sourdough or ciabatta bread
- sea salt
- lemon wedges, to serve
Step by step
Get ahead
Marinate the prawns the night before; cover and chill.
- In a small bowl, whisk together the lemon zest and juice, extra-virgin olive oil, the chillies, oregano and sundried tomato paste.
- Prick the prawns with a fork or sharp knife through the shell and put them in a large bowl. Pour half the marinade over the prawns, add 2 garlic cloves, finely chopped, and mix. Cover and chill for at least 1 hour.
- Soak 20 wooden skewers for 20 minutes. Preheat the barbecue. Quarter the tomatoes; put in a bowl with the basil, add 1 tablespoon of the remaining marinade; season and toss.
- Thread one prawn onto the end of each skewer lengthways. Season with salt and pepper. Toast the bread on the barbecue on each side. Halve the remaining garlic clove, then rub the toast with the cut side and transfer to a serving board. Drizzle with extra-virgin olive oil; sprinkle with sea salt.
- Cook the prawns on the barbecue (or a preheated griddle pan) for 4-5 minutes, turning, until pink. Transfer to a platter; spoon over the remaining marinade. Serve with the salad, toast and lemon wedges – and supply finger bowls and napkins, too.
