Peri Peri Prawn Skewers

Prep Time
Cook Time
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"Good easy finger food, from recipe+ NOTES - to prevent bamboo skewers from burning soak them in cold water for 20 minutes before preparing this dish.. HAVE NOT included chill time."

Original recipe yields 15 servings


  • Serving Size: 1 (72.3 g)
  • Calories 94
  • Total Fat - 7.3 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 28.4 mg
  • Sodium - 247.4 mg
  • Total Carbohydrate - 4.9 g
  • Dietary Fiber - 0.1 g
  • Sugars - 0.8 g
  • Protein - 2.7 g
  • Calcium - 39.7 mg
  • Iron - 0.3 mg
  • Vitamin C - 2.6 mg
  • Thiamin - 0 mg

Step 1

Heat butter and garlic in a small frying pan over moderately low heat and cook and stir for 2 to 3 minutes until butter is melted and garlic is soft but not coloured and then transfer to a heatproof bowl.

Step 2

Add oil to the pan and add chilli and cook and stir for 2 to 3 minutes or until soft and then add to the butter mixture.

Step 3

Thread a prawn onto each skewer (if using wood soak for 30 minutes before using) (tail first into the point) and then place in a shallow ceramic dish and add half the peri peri mixture (garlic, butter, oil and chilli) and turn to coat and chill for 20 minutes to marinate.

Step 4

Process yogurt, mint and salt and pepper in a food processor or blender until smooth and transfer to a bowl and cover with plastic food wrap and chill.

Step 5

Preheat a char grill pan or barbecue hotplates and cook prawns for 2 minutes each side, basting with the remaining peri peri mixture during cooking.

Step 6

Serve prawns with yogurt and mint sauce.

Tips & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

Just nice heat cooled with a bit of yogurt mint sauce. I roasted my skewers in a 400 oven for 15 minutes. They were perfect. Lovely combination of flavours. A definite do again recipe

(28 Sep 2015)