A seafood delight – try these tasty Harissa Prawn Skewers.

  • Serves: 4 people
  • Prep time: 30 minutes
  • Cooking time: 10 minutes
    • Mediterranean
    • Dairy Free

    Chef's Tip

    The harissa sauce will keep in the fridge for a week

    Harissa Prawn Skewers

    Recipe Information

    Print page

    2 x 180g packs frozen raw Specially Selected jumbo king prawns

    3 x medium red onions

    1 x 220g pack baby plum mixed colour tomatoes

    2 x 100g packs sundried tomato and garlic couscous

    6g fresh coriander – chopped

    2 x limes


    For the harissa paste:

    1 x red pointed pepper

    50g drained sundried tomatoes

    1 x tsp crushed chillies

    1 x tsp ground cumin

    1 x tsp paprika

    7g fresh red chilli

    1 x large garlic clove

    Juice ½ lime

    50ml olive oil


    Equipment needed:

    8 x metal or bamboo skewers


    Defrost the prawns

    To make the harissa paste,  char the red pepper over a flame on the cooker, with a pair of kitchen tongs, till its blackened or grill till the skin is black

    Allow to cool, then scape away the skin and discard

    Cut the pepper open and discard the seeds and cut into small chunks

    Peel and chop the garlic finely

    Cut the sundried tomatoes into small chunks

    Chop up the red chilli finely

    Put the pepper, sundried tomato, olive oil, seasonings, fresh chilli, lime juice and garlic into a small food processor and pulse to a paste.

    Drain and pat the prawns dry with some kitchen towel

    Put half the harissa paste in a bowl and put in the prawns

    Gently mix to coat the prawns , cover with some cling film and put into the fridge for an hour to marinate

    Peel the red onions and cut into wedges

    Make up the skewers with prawns, 5 on each skewer, and alternate with onion wedges and tomatoes

    Grill the skewers for about 3 mins each side

    Make the couscous as per the instructions on the pack

    Serve the prawn skewers on a bed of couscous with some more harissa paste drizzled over, chopped coriander and some fresh lime wedges