Chimichurri prawn skewers

Marinated in a zesty lemon and parsley dressing, these tasty prawn skewers are wonderful grilled on the barbecue and served with fresh lemon wedges as a delicious starter.

  • 20 mins preparation
  • 10 mins cooking
  • Serves 6
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Chimichurri prawn skewers
  • 1 cup chopped flat-leaf parsley
  • 2 tablespoon chopped oregano
  • 3 clove garlic, chopped
  • 1/2 teaspoon red chilli flakes
  • 1/2 teaspoon ground cumin
  • 1/3 cup vegetable or olive oil
  • 2 tablespoon lemon juice
  • 24 prawns, peeled deveined
  • cooking oil spray
  • lemon wedges, to serve


Chimichurri prawn skewers
  • 1
    Place parsley, oregano, garlic, chilli and cumin in the bowl of a food processor. Process until finely chopped. Add oil, process until combined. Add juice, process briefly to combine. Season. Combine half the parsley mixture and prawns in a large bowl. Cover with plastic food wrap, chill 30 minutes to marinate. Place remaining parsley mixture in a jug. Cover surface directly with plastic food wrap. Chill until required.
  • 2
    Thread 2 marinated prawns onto each skewer.
  • 3
    Preheat a char-grill over moderately high heat. Spray prawns with oil, add to grill. Cook and turn for 6 minutes, until prawns change colour. Transfer to a serving platter. Drizzle with reserved parsley mixture. Serve with lemon wedges.


Make ahead: Prepare recipe to end of Step 2 up to a day ahead. Store in an airtight container in the fridge. You will need 12 bamboo skewers for this recipe. To prevent skewers scorching during cooking, soak in cold water for 20 minutes before using.