Zataar Prawn Skewers


16 large tiger prawns (without heads and shell), 3 tbsp. olive oil, 3 tbsp. zaatar, 1 lemon, juice and zest, ½ tsp. paprika and salt and pepper

In the kitchen

  • Soak the bamboo skewers in water for 30 minutes, so they won’t burn on the grill.
  • Mix all the marinade ingredients together and season with salt and pepper
  • Rinse and clean the prawns and turn in the marinade.
  • Let them sit in the marinade for a while, so they flavours are absorbed.
  • Thread the prawns onto the skewers. Two prawns on each skewer.

On the grill

  • Prepare the grill for direct cooking, medium to high heat. (Approx. ½ to ⅔ chimney starter of charcoal).
  • Place the skewers on the grill, leaving the small handle of the edge, so they can be turned easily.
  • Cook the prawns through, approx. 3-5 min on each side.
  • Be careful with too high heat, as the prawns will then burn before they are cooking through.


Recommended equipment: Weber bamboo skewers