Chimichurri Prawn Skewers with Lemon

Herby prawns, a little char and plenty of lemon make a simple sharing plate. Gaucho Chimichurri is mixed into the marinade and cooked on the prawns, so the dried herbs have time to warm through. Serve the skewers as a starter or add salad and warm bread for a light meal.

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Serves: 4 as a starter · Prep: 10 mins + 10 mins marinating · Cook: 4–6 mins per batch

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Ingredients

For the skewers

• 600 g raw peeled, deveined king prawns, thawed if frozen
• 18 g Spice Cartel Gaucho Chimichurri
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 lemon, cut into wedges
• 2 tbsp chopped parsley

Method

1. Marinate briefly. Pat the prawns dry. Mix the Gaucho Chimichurri, oil and tablespoon of lemon juice in a bowl. Add the prawns, turn to coat and refrigerate for 10 minutes.
2. Thread the skewers. Thread onto metal skewers without packing the prawns too tightly. If using wooden skewers, soak them in water beforehand according to their instructions and keep the exposed ends away from direct heat.
3. Cook. Heat a griddle pan over a medium-high heat. Cook the skewers for about 2–3 minutes on each side, in batches if needed, until the prawns are opaque all the way through and firm. Discard any leftover raw-prawn marinade.
4. Finish and serve. Transfer the cooked skewers to a clean platter. Scatter with parsley and serve straight away with the lemon wedges, squeezing a little juice over the hot prawns.

Serving ideas and cooking tips

• Use raw prawns for this recipe; ready-cooked prawns can become tough if cooked again for the full time.
• The seasoning goes into the cooked marinade rather than an uncooked dipping sauce.
• Keep shellfish chilled until preparation, and check the prawns and seasoning labels for ingredients and allergens.

Ready to cook? Buy Spice Cartel Gaucho Chimichurri and keep the recipe card handy in the kitchen.