Grilled Prawns with chermoula sauce

Grilled Prawns with chermoula sauce

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Course Main Course
Cuisine barbecue
Servings 4


  • 1 large pack coriander
  • 1 small pack parsley
  • 2 garlic cloves
  • 1 preserved lemon skin only
  • 1 tsp ground cumin
  • ¼ tsp chilli flakes
  • 75 ml extra virgin olive oil
  • 20 king prawns
  • 50 ml olive oil
  • 2 tsp smoked paprika
  • Salt & Pepper


  • Place the chermoula ingredients into a food processor and pulse until it comes together with a coarse texture. Check the seasoning and transfer in a container. Place in the refrigerator until required.
  • Place the prawns in a bowl and drizzle with a little olive oil and a pinch of smoked paprika toss to coat well. Season well. Thread the prawns on skewers and set aside until needed.
  • Heat a griddle pan over medium heat. Place the prawns on the griddle pan and cook for 4-5 minutes on each sides or until cooked through and nicely charred.
  • Remove from the heat, place on a serving platter and drizzle over the chermoula.
  • Serve warm or at room temperature within 30 minutes with salad leaves or some fresh crusty bread.

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