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Barbecued prawns with chermoula

Patrick Williams from Good Food Live
Patrick Williams' juicy barbecued prawns are seasoned with a mouth-watering hot and spicy Moroccan marinade.

Barbecued prawns with chermoula

Method

1. Peel the prawns, removing the black vein which runs down the back.

2. Whizz all the other ingredients in a blender, adding enough olive oil to create a smooth paste.

3. Scrape the mixture into a bowl, then stir in the prawns. Cover and store in the fridge for approximately 2-4 hours before cooking. Allow to come to room temperature 1 hour before cooking. Thread onto metal skewers.

4. Barbecue the prawns over moderate heat for 3-4 minutes per side, depending on their size. Alternatively, cook on a ridged cast-iron stove-top grill.

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Serves: 4-6

Prep: 25 min, plus marinating
Cook: 8 min

Ingredients

Main:

1kg raw unshelled king or tiger prawns
4 garlic cloves, crushed with a knife blade
1 pinch of ground cloves
1 tsp ground cumin
1 tsp ground coriander
1 tsp Paprika
1/4 – 1/2 tsp Chilli powder
juice of 1 lemon
1 large bunch of coriander, trimmed and chopped
4-6 tbsp Olive oil