Chimichurri Prawn Skewers

20 minutes + 6 minutes Serves 12


  • 1 cup chopped italian parsley
  • 2 Tbsp chopped oregano
  • 3 cloves garlic, chopped
  • 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 and pepper
  • 24 prawns, peeled & deveined
  • Cooking oil spray
  • 12 short bamboo skewers
Buy these ingredients now
Loading the player...

How to Clean your BBQ


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.

See Easter Hours

See specials