Smokey Prawn Skewers With Leafy Salad



  • 36 raw prawns, peeled, deveined, tails intact
  • 12 spring onions, trimmed, dark green ends removed, cut into 4cm lengths
  • 1.5 tbsp smoked paprika
  • 4 garlic cloves crushed
  • 3 tsp ground cumin
  • Finely grated rind from 2 limes
  • 1/4 cup extra virgin olive oil
  • 4 cups packed with baby spinach or mixed leaves
  • 1/2 each mint and coriander leaves
  • 1 baby fennel, thinly shaved
  • 2 tbsp lime juice
  • 1/4 cup extra virgin olive oil
  • 2 tbsp mixed seeds (sunflower pepita mix or choice of), toasted


  1. Soak 12 wooden skewers. Thread a length of spring onion on the skewers followed by a prawn. Alternate, using another two prawns and two lengths of spring onion. Place in Tupperware® Season Serve.

  2. Combine smoked paprika, garlic, cumin, lime and oil in a bowl. Pour over prawns and turn skewers to coat. Allow to marinate for 15 minutes. 

  3. Wash leaves and herbs in Spinning Chef. Combine in a bowl. 

  4. Cook skewers on a hot barbecue 2-3 minutes until golden. Serve with salad.