These King Prawn Kebabs make the perfect quick and easy campfire or BBQ meal!
We recently took our dusty old canoe out for a paddle.
As the tide was going out, we moored on the river bank and Jonny got a little campfire going.
Whilst he was getting busy, I prepped a super quick and healthy campfire meal.
I soaked my wooden skewers by placing them inside my water bottle whilst we paddled.
This helps prevent them catching fire when you put them over the coals.
Making King Prawn Kebabs
I then secured 4 or 5 raw king prawns between two wooden skewers.
I find that this holds them more securely than just one skewer. And it gives you full control whilst cooking without your juicy king prawns falling off into the fire.
My prawns were fresh from the fishmonger that morning, so I kept them super simple with a little dash of salt and pepper.
I also cooked up some thin ribbons of courgette (zucchini) on the grill along with them.
Then squeezed half a lime over them all just before serving.
If your prawns aren’t all that sweet, or you just fancy a more powerful flavour, why not sprinkle with your favourite dry rub, spice or seasoning?
You could coat generously with a hot harissa paste.
Or keep it classic with a good dose of garlic butter. Yum!
We only took a simple campfire grate with us, which was perfect to balance the kebabs on.
A couple of minutes each side and they were done.
Serving with crusty bread or fire-baked jacket potatoes will give you a more filling meal.
And plenty of energy for paddling home again!
If you’d like some more outdoor cooking inspiration, here’s where you can find more: Camping Recipes.
King Prawn Kebabs
These King Prawn Kebabs make the perfect quick and easy campfire or BBQ meal!
- 16 king prawns - raw
- 2 courgettes - (zucchini) peeled into long ribbons with a potato peeler
- pinch salt
- pinch pepper
- 1 lime - quartered
If you’re using wooden skewers, soak in cold water for at least 20 minutes before cooking to prevent them catching alight.
De-vein your prawns if necessary by sliding a small, sharp knife along the black line that runs along the back, or outer curve of the prawn. Lift out the black channel and dispose of it.
This is the intestine and whilst it won’t hurt to leave it on, they can contain small pieces of grit making them unpleasant to eat.
Thread the prawns onto the skewers.
Season with the salt and pepper, or other seasoning if you prefer.
Place the prawns over the hot coals or under a hot grill.
If they are grey (and therefore raw), aim to cook them for 2 minutes on each side.
If they are pink, and therefore already cooked, they only need reheating. About one minute each side should be plenty.
Serve with whatever sides you fancy and enjoy!
Lucy @ BakingQueen74 says
Oh lovely, these look fab and will be perfect for summer! Pinning for when the sun shines finally. I’ll use lime juice on mine too!
Jane Sarchet says
Thanks so much Lucy :)
Janie x
Katie Bryson (@cookingkt) says
What a feast, and what a beautifully photographed post… i’m dreaming of summer camping trips now!!!! I’ve pinned this to my summer eating board to remind me to have a go once the sun shows itself.
Jane Sarchet says
Thank you so much Katie :)
Janie x
Eb Gargano says
These look delicious :-) We had our first BBQ of 2016 yesterday, which also featured king prawns – they taste sooo good on a BBQ and I do love them squeezed with lime juice too and/or a little bit of chilli – yum, yum, yum! Eb x
Jane Sarchet says
Oh how lovely Eb! It’s gone back to being cold and drizzly here so keeping fingers crossed things warm up here soon!
Janie x
kerrycooks says
What a nice little place to paddle too, beautiful!
Jane Sarchet says
Oh it’s such a pretty stretch of water Kerry, I couldn’t think of a nicer way to spend a day :)
Janie x