BBQ Recipes

Harrissa Prawn Skewers Download Image

Harissa Prawn Skewers

A seafood delight – try these tasty Harissa Prawn Skewers

Prep time: 30 minutes

Cooking time: 10 minutes



  • 2 x 180g packs frozen raw Specially Selected jumbo king prawns
  • 3 x medium red onions
  • 1 x 220g pack baby plum mixed colour tomatoes
  • 2 x 100g packs sundried tomato and garlic couscous
  • 6g fresh coriander – chopped
  • 2 x limes

For the harissa paste:

  • 1 x red pointed pepper
  • 50g drained sundried tomatoes
  • 1 x tsp crushed chillies
  • 1 x tsp ground cumin
  • 1 x tsp paprika
  • 7g fresh red chilli
  • 1 x large garlic clove
  • Juice ½ lime
  • 50ml olive oil

Equipment needed:

8 x metal or bamboo skewers


  1. Defrost the prawns
  2. To make the harissa paste,  char the red pepper over a flame on the cooker, with a pair of kitchen tongs, till its blackened or grill till the skin is black
  3. Allow to cool, then scape away the skin and discard
  4. Cut the pepper open and discard the seeds and cut into small chunks
  5. Peel and chop the garlic finely
  6. Cut the sundried tomatoes into small chunks
  7. Chop up the red chilli finely
  8. Put the pepper, sundried tomato, olive oil, seasonings, fresh chilli, lime juice and garlic into a small food processor and pulse to a paste.
  9. Drain and pat the prawns dry with some kitchen towel
  10. Put half the harissa paste in a bowl and put in the prawns
  11. Gently mix to coat the prawns , cover with some cling film and put into the fridge for an hour to marinate
  12. Peel the red onions and cut into wedges
  13. Make up the skewers with prawns, 5 on each skewer, and alternate with onion wedges and tomatoes
  14. Grill the skewers for about 3 mins each side
  15. Make the couscous as per the instructions on the pack
  16. Serve the prawn skewers on a bed of couscous with some more harissa paste drizzled over, chopped coriander and some fresh lime wedges