Grilled Prawns with Bell Pepper

Instructions

1. 1

   Soak wooden skewers in water for at least 30 minutes to prevent burning during grilling.

   Tip: Metal skewers work well too and don't require soaking.

2. 2

   In a small bowl, combine minced garlic, olive oil, lemon zest, lemon juice, smoked paprika, red chili flakes, salt, and black pepper to create the marinade.

   Tip: Make the marinade ahead of time for more developed flavors.

3. 3

   Add prawns and bell pepper chunks to the marinade and toss gently to coat evenly. Let sit for 10-15 minutes.

   Tip: Don't marinate longer than 20 minutes as the acid can begin to cook the prawns.

4. 4

   Thread prawns and bell pepper pieces alternately onto the soaked skewers, starting and ending with a piece of pepper.

   Tip: Alternating proteins and vegetables ensures even cooking throughout.

5. 5

   Preheat your grill to medium-high heat (around 400°F or 200°C) and lightly oil the grates.

   Tip: Clean grates prevent sticking and create better char marks.

6. 6

   Place skewers on the hot grill and cook for 5-6 minutes on the first side without moving them to develop a nice char.

   Tip: Resist the urge to move the skewers early—this is what creates those beautiful grill marks.

7. 7

   Flip the skewers carefully and cook for another 5-6 minutes until prawns turn opaque and pink throughout.

   Tip: Prawns cook quickly; overcooking will make them tough and rubbery.

8. 8

   Transfer the skewers to a serving platter and garnish generously with fresh chopped parsley.

   Tip: A squeeze of fresh lemon juice right before serving enhances the flavor.