80min 4 ppl
Prawn Shish with Garlic and Sumac
30 minutes
4 people
Medium31–60 min or 7–12 steps
30 min · 8 steps
Medium: 31–60 min or 7–12 steps
350 kcalper person
Protein 26g
Carbs 34g
Fats 14g
About this dish
Plump king prawns are marinated in garlic, lemon and sumac, threaded onto skewers and grilled until opaque and lightly charred, then served with warm pitta and garlic toum.
Allergy Info
Gluten, Crustaceans
Diet Info
Pescatarian
Before you start
Ready-made is fine, or make your own.
- Pita Bread4start 1 hour aheadMake your own
- Toum (Lebanese Garlic Sauce)4 tbspstart 26 minutes aheadMake your own
Ingredients
Fresh Produce
- Garlic clovescrushed4
- Lemon juice2 tbsp
- Green Peppercut into 3cm pieces1
- Cherry tomatoes12
Fish & Seafood
- Raw King Prawnspeeled and deveined, tails left on600 g
Dried Goods
- Pitta breadwarmed4
Spices & Seasonings
- Sumac2 tsp
- Aleppo pepper0.5 tsp
- Fine sea salt1 tsp
- Black pepper0.5 tsp
Oils & Condiments
- Extra-virgin olive oil3 tbsp
- Toum4 tbsp
Utensils
- Mixing bowl
- Chopping board
- Sharp knife
- Metal skewers
- Griddle pan
- Tongs
Method
1
Whisk together the olive oil, garlic, lemon juice, sumac, Aleppo pepper, fine sea salt and black pepper in a large bowl.
Approx. 4 minutes
2
Add the prawns to the marinade and turn to coat evenly.
Approx. 3 minutes
3
Cover the bowl and refrigerate for 20 minutes.
Approx. 2 minutes
4
Thread the marinated prawns onto metal skewers, alternating with pieces of green pepper and cherry tomatoes.
Approx. 8 minutes
5
Heat a griddle pan over high heat and cook the skewers for about three minutes on each side, until lightly charred.
Approx. 6 minutes
6
Check that the prawns are opaque and pink all the way through, with no translucent flesh remaining.
Approx. 2 minutes
7
Warm the pitta bread in a dry frying pan for one minute on each side.
Approx. 2 minutes
8
Serve the skewers with the warm pitta bread and toum.
Approx. 3 minutes
