Lemon and Oregano Prawn Skewers for the BBQ

These lemon and oregano prawn skewers are designed for a straightforward barbecue meal: prepared raw prawns, a short ingredient list and lemon added at the end. The recipe serves four alongside bread and salad. It also works in a grill pan if your Gold Coast holiday accommodation has no suitable barbecue.

Time, servings and equipment

Serves 4. Prep 20 minutes. Cook 10 minutes. Total 30 minutes.

Eight metal skewers, a bowl, a barbecue flat plate or large grill pan, and separate raw and cooked trays. The 30-minute estimate allows for preparation and two short cooking batches; frozen-prawn thawing is extra.

Ingredients

• 600 g peeled, deveined raw prawns, thawed if frozen
• 2 tablespoons olive oil
• 1 lemon, finely grated zest and 1 tablespoon juice, with the rest cut into wedges
• 2 garlic cloves, finely grated
• 1 teaspoon dried oregano
• 1/4 teaspoon fine salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped parsley

Method

1. If using frozen prawns, thaw them fully in the fridge before starting; thawing time is additional. Pat the prawns dry and keep chilled while preparing the other ingredients. Use eight metal skewers.

2. Mix the olive oil, lemon zest, garlic, oregano, salt and pepper in a bowl. Add the prawns and coat evenly. Thread them onto the skewers without packing them tightly.

3. Heat a clean barbecue flat plate or a large grill pan over medium-high heat. Lightly oil the surface if needed. Cook the skewers for roughly 2–3 minutes per side, in two batches if needed, until the prawns are opaque throughout. Size and heat affect timing; check a thick prawn before serving.

4. Transfer with clean utensils to a clean platter. Add the lemon juice and parsley, and serve immediately with lemon wedges. Discard any mixture that has touched the raw prawns.

Buying and cooking notes

Buy the prawns by prepared weight. The 600 g here means peeled, deveined flesh, not whole shell-on prawns. Ask the fishmonger to help translate that into the product you are purchasing. Cooked prawns are not a direct substitute because another full barbecue cook can make them tough.

Thread similarly sized prawns together and leave small gaps so the hot surface can do its work. The garlic should coat the prawns lightly rather than sit in thick clumps that scorch. If it colours too quickly, reduce the heat. Add the lemon juice after cooking for a bright finish without a long acidic marinade.

Serving and planning

Have the salad and bread ready before the skewers go on. For an event weekend, make the meal at your accommodation rather than assuming skewers or a cooler can enter a festival. Our Groundwater guide helps with weekend planning. For equipment, read the holiday BBQ checklist.

Can I cook these without a barbecue?

Yes. Use a large grill pan or frying pan, cook in batches and check that the prawns are opaque throughout. Do not crowd the pan.

Handling and shopping

Cooking times are estimates; check doneness. See the FoodSafety.gov seafood cooking guidance and follow the storage instructions supplied with your purchase.

Shop raw prawns or contact Tasman Star for help selecting the right product.