Grilled Rosemary Prawns

There are so many good things about this recipe – one being that you don’t even need to buy the skewers! Delicious straight from the barbecue with slices of fresh sourdough and a side salad.


  • 15-20 prawns, tails on (about 3 to 5 prawns per skewer)
  • 4 stalks fresh rosemary
  • Sea salt & freshly ground black pepper
  • 1 lemon, cut into wedges
  • A good oil (Olivado coconut oil is fabulous with these)


Strip back the rosemary stalks until you’ve removed most of the leaves (leave the tops on). Soak rosemary stalks in water for about 10 minutes (this stops them burning). Using a metal skewer or similar, push holes through the prawns, then thread them onto the rosemary stalks. Season generously with salt and pepper and brush with oil. On a preheated barbecue, grill the lemon wedges, turning occasionally. Five minutes before you’re ready to eat, place skewers on the barbecue and cook, brushing regularly with the oil. Allow to brown, turning occasionally. Serve with grilled squeezed lemon, fresh bread and salad.


Rosemary stalks also make great skewers for chicken, venison or beef.



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