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Garlic-Butter Prawn BBQ Skewers

Fast barbecue prawns with smoky curled edges, lemon and garlicky butter that runs into every natural crack.

Prep14 mins
Cook8 mins
Serves4
DifficultyEasy
Start cooking ↓
Juicy prawn skewers with rough garlic butter drips and irregular char
TooGut pickFlexible, practical, genuinely delicious.

Large prawns need almost no time over high heat. Skewer them through two points so they hold their loose curl, then use half the butter during cooking and the rest after, when it can stay glossy and fresh.

Why it worksWhole-food ingredientsFlexible swapsClear steps
What you’ll need

Ingredients

Serves4

Prawn skewers

  • 800 glarge raw prawns, peeled with tails on
  • 90 gunsalted butter
  • 3 clovesgarlic, finely grated
  • 1 lemon, zested and cut into wedges
  • ⅓ cupflat-leaf parsley, roughly torn
  • ½ tspdried chilli flakes
One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Make the butter

Melt butter gently with garlic, lemon zest, chilli and a pinch of salt. Divide it between a cooking bowl and a clean finishing bowl.

Skewer loosely

Pat prawns dry. Thread onto eight skewers through the thick end and near the tail, allowing each prawn to keep its own curl.

Cook the first side

Brush with cooking butter and barbecue over high heat for 90 seconds to 2 minutes, until the undersides colour.

Turn only once

Turn, brush again and cook for another 60 to 90 seconds until just opaque. Remove smaller prawns first if they are ready.

Finish off heat

Spoon over the clean garlic butter, squeeze over lemon and scatter the parsley in loose torn pieces.

Per serve, estimate · Metric

Nutrition snapshot

Energy1,740 kJ

Protein42 g

Carbohydrate3 g

Fibre0 g

Approximate only. Values change with brands, portions and selected swaps.
Set yourself up

Equipment

  • ✓ Eight skewers
  • ✓ Barbecue or grill pan
  • ✓ Small saucepan
  • ✓ Pastry brush
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