If there’s one seafood that always feels like a treat, it’s prawns. They’re quick to cook, wonderfully versatile, and just a little bit fancy without being fussy. From prawn fry and spicy masala to coconut-laced curries, prawns have their own special place in Indian kitchens. But today we’re keeping things extra fun with a simple, beginner-friendly recipe: barbecue prawn skewers.
Think of tender prawns marinated in a flavour-packed spice mix, skewered neatly, and grilled until smoky, juicy, and just firm. The whole process is easier than you think—the only part that takes a little patience is letting the prawns soak up that marinade. And trust me, it’s worth the wait, because that’s what keeps them tender and full of flavour after grilling.
You can make these skewers in the oven, on a stovetop grill pan, or even on an outdoor grill if you’re in the mood for a backyard-style feast. Just one tip: keep a close watch, because prawns cook fast. Overcooked prawns turn rubbery, and nobody wants that. As soon as they turn opaque and firm, you’re golden.
For larger prawns, it’s best to devein them. Use a sharp knife or kitchen scissors to make a slit along the back and remove that dark vein—it takes just a minute and makes all the difference in flavour and presentation.
Barbecue prawn skewers are such crowd-pleasers. Pair them with fragrant basmati rice for a comforting meal, serve them as party starters with green chutney or tangy sauces, or plate them up with a crisp vegetable salad for a light, refreshing twist.
Ingredients for Barbecue Prawn Skewers
Main Ingredients
- Prawns – 250 g
- Sunflower oil or olive oil – 1 tablespoon
- Skewers – 4 to 5
- Chopped coriander leaves – 1 tablespoon
For the Marinade
- Kashmiri chilli powder – 1 teaspoon
- Turmeric powder – ¼ teaspoon
- Pepper powder – ½ teaspoon
- Ginger-garlic paste – 1 teaspoon
- Barbecue sauce – 1 teaspoon
- Lemon juice – 1 teaspoon
- Salt – to taste
Method of Preparation
- Wash and clean the prawns by removing the shells and deveining them.
- In a large mixing bowl, combine Kashmiri chilli powder, turmeric powder, pepper powder, barbecue sauce, ginger-garlic paste, lemon juice, and salt.
- Add the prawns to this mixture and toss well so that each prawn is coated in the marinade. Let them rest for at least 1 hour for the flavours to soak in.
- Preheat the oven to 200°C if you’re using one.
- Thread the marinated prawns onto skewers, brush lightly with oil, and place them on the grill.
- Grill for 10–12 minutes until the prawns turn pink, juicy, and just cooked through. Avoid overcooking.
- Sprinkle freshly chopped coriander leaves on top and serve hot with chutney, salad, or sauce of your choice.
And that’s it—smoky, spicy, and finger-licking barbecue prawn skewers ready in no time. They’re light enough for a quick weeknight dinner but impressive enough for your next get-together. Serve them straight off the grill while they’re hot, and watch how fast they disappear from the plate.
