Middle Eastern Prawn Skewers
Created by Shaun Whitmore (London, UK)
Set up either a barbecue with direct heat to cook outside, or a heavy griddle pan on high heat to cook inside
Soak the skewers in water for 10 minutes
Toast the cumin and caraway seeds in a pan
Remove the flesh from the preserved lemon
In a food processor or blender, add the garlic, oil, paprika, seeds, preserved lemon flesh and liberal dashes of TABASCO® Chipotle Sauce and then pulse until smooth (it should have an intense aroma and have a spicy, acidic and aromatic flavor)
Shell and devein your prawns, leaving the heads on. Marinate them in the sauce made above and then leave in the fridge for around an hour
Once the prawns have marinated, skewer them lengthways along the body
Grill the prawns for around 5 minutes until the flesh is caramelized, turning every minute or so
Once cooked, place the prawns on a tray or plate and dress them liberally with further lashings of TABASCO® Chipotle Sauce, olive oil, a squeeze of lemon and the cilantro leaves
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You will need:
A smoky, flavorful sauce. Pairs well with any BBQ dish.
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