Chermoula Prawns Skewers

Chermoula is a marinade used in Algerian, Moroccan and Tunisian cooking.

This marinade is usually used with fish or seafood.

You can make the chermoula way in advance

and it’ll stay fresh in the fridge for 3-4 days

This recipe is also great on the BBQ.

INGREDIENTS

600g Green Prawns, peeled and deveined, tails intact

Chermoula
1 Bunch Coriander
1 Bunch Flat-leaf Parsley
6 Garlic cloves, peeled and roughly chopped
Sea Salt , to taste
2 Tbsps Ground Cumin
2 Tbsps Paprika
1/2 Tsp Dried Chilli Flakes
4 Saffron Threads
3 Tbsps Lemon Juice
2 Tbsps Olive Oil

Bamboo Skewers
Olive Oil Spray

To Serve:
Tzatziki
Coucous Salad
http://beccannonsrecipes.blogspot.com/2011/08/couscous-salad.html
METHOD

To make the chermoula: finely chop coriander and parsley leaves together in a food processor. Add remaining ingredients and mix well.

Spread Chermoula generously over the prawns, cover and refrigerate for 20-30 minutes.

Soak the skewers for 20-30 minutes in cold water, while the prawns are marinating.

To Cook:
Thread prawns onto the soaked bamboo skewers approx 3 to 4 on each skewer.

Heat a fry pan on high. Spray oil. Cook the prawns for 2 to 3 minutes each side until pink and lightly charred.

Serve with Tzatziki and Coucous.