Chimichurri Prawn Skewers

clock 20 minutes + 6 minutes bowl Serves 12


  • 3 cloves garlic, chopped
  • 1 cup chopped italian parsley
  • 2 Tbsp chopped oregano
  • 1/2 tsp red chilli flakes
  • 1/2 tsp ground cumin
  • 2 Tbsp lemon juice plus wedges, to serve
  • 1/3 cup vegetable or olive oil
  • Salt
  • Pepper
  • 24 prawns, peeled & deveined
  • Cooking oil spray
  • 12 short bamboo skewers
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  • 1. Place herbs and spices in a food processor. Process until finely chopped. Add oil, lemon juice, salt and pepper and process until combined.

  • 2. Combine half the parsley mixture and prawns in a large bowl. Cover with food wrap and marinate in the fridge for 30 minutes. Pour remaining parsley mixture in a jug, cover with food wrap and chill.

  • 3. Thread 2 marinated prawns onto each skewer.

  • 4. Preheat a chargrill pan or barbecue to a high heat. Spray prawns with oil and cook turning for 6 minutes or until prawns change colour.

  • 5. Transfer to a serving platter, drizzle with reserved parsley mixture and serve with lemon wedges on the side.

  • Tip: Soak skewers in cold water for 10 minutes before using to prevent from scorching when cooking.


  • • Energy 399Kj • Protein 8g • Total Fat 7g • Saturated Fat 1g • Carbohydrates 0g • Sugars 0g • Sodium 306mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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