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Grilled Prawns recipe served on a plate, by Pekin the Chef

Jul 13 2026

Restaurants›Bavel›Grilled Prawns Recipe

Grilled Prawns Recipe

Inspired by Bavel

Time1h

Serves4

harissa marinade, cured zucchini & cucumber tzatziki, fresh herbs, lime

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Ingredients

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Prawns and Marinade

1 1/8 lb (500 grams) Prawns (large, peeled and deveined)

3 tablespoons harissa paste

2 tablespoons olive oil

2 tablespoons ReaLime juice

3 cloves Garlic (minced)

Cured Zucchini

2 medium Zucchini (sliced thinly)

1 teaspoon Celtic sea salt

2 tablespoons red wine vinegar

1 tablespoon olive oil

Cucumber Tzatziki

1 medium Cucumber (grated and drained)

7.05 oz (200 grams) Greek yogurt

1 clove Garlic (minced)

2 tablespoons Dill (fresh, chopped)

1 tablespoon ReaLemon lemon juice

to taste Celtic sea salt

Garnish

1 bunch Fresh herbs (parsley, cilantro, mint)

1 medium Lime (cut into wedges)

Method

Preparation

1

Marinate the Prawns

In a bowl, combine harissa paste, olive oil, lime juice, and minced garlic. Add the prawns and toss to coat. Cover and marinate for at least 30 minutes in the refrigerator.

2

Cure the Zucchini

In a bowl, mix sliced zucchini with salt and let sit for 10 minutes. Afterward, rinse off the salt and drain the zucchini. Add red wine vinegar and olive oil, and toss to coat. Set aside.

3

Prepare the Tzatziki

In a bowl, combine grated cucumber, Greek yogurt, minced garlic, chopped dill, lemon juice, and salt. Mix well and adjust seasoning to taste. Refrigerate until ready to serve.

Grilling

4

Grill the Prawns

Preheat the grill to medium-high heat. Skewer the marinated prawns and grill for 2-3 minutes per side or until they are opaque and cooked through.

Serving

5

Assemble the Dish

Serve the grilled prawns atop the cured zucchini, with a generous dollop of cucumber tzatziki on the side. Garnish with fresh herbs and lime wedges.