Perfect Prawn Skewers | That's the Spirit! | Jamie x Weber

By Jamie Oliver · 30 min

Ingredients

Instructions

1. Put the grilling basket on the barbecue and preheat for direct cooking on high heat (260-290°C) for 15 minutes with the lid closed.
2. Drain and pat dry the chickpeas. Toss them in a bowl with 1 tablespoon each of olive oil and red wine vinegar, a pinch of black pepper, the dried oregano and the capers.
3. Tip the chickpeas into the basket and cook with the lid down for 8 minutes, until golden and crisp, shaking the basket now and then. Remove.
4. Make the basil aioli: crush the basil leaves in a pestle and mortar to a paste, squeeze in the juice of one lemon half, stir in ½ tablespoon of extra virgin olive oil and the garlic mayo, and spoon into a serving bowl.
5. On a large platter, drizzle 2 tablespoons of extra virgin olive oil and 1 tablespoon of red wine vinegar with a pinch of sea salt and black pepper.
6. Thinly slice one lemon half into rounds. Cut the fennel into thin wedges and trim the spring onions, broccolini and asparagus, halving any thick stalks.
7. Grill the vegetables with the lid down for 5 minutes, until charred and tender, turning halfway. Move to the platter and toss in the dressing. Thinly slice the chilli and scatter it over with the crispy chickpeas.
8. Peel the prawns, leaving tails and heads on. Butterfly each one by cutting down the back and remove the veins. Season with a pinch of salt, grate the zest of 1 lemon over them and squeeze in the juice. Drizzle with 1 tablespoon of olive oil and toss.
9. Thread the prawns onto 2 large metal skewers (or one large double-pronged skewer). Cook with the lid down for 6 minutes, turning halfway, until pink. Serve with the vegetables, chickpeas, aioli and lemon wedges.

Summarized from Jamie Oliver's video. Watch it for the details.

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