Bright, fast and fuss-free grilling
This recipe brings together juicy prawns, blistered veggies and a zingy basil mayo to create a joyful plate that suits weekends, weeknight feasts and casual get-togethers. It celebrates simple cooking, easy recipes that deliver big flavour in minimal time. Home cooks will love how quickly everything comes together and how impressive the final result looks on the table.
What’s needed
- Prawns — large, shell-on for the best char and flavour
- Olive oil, lemon, oregano — for a quick prawn marinade
- Vegetables — asparagus, spring onions, broccolini and fennel
- Chickpeas — tossed with oil, oregano, capers and a splash of vinegar
- Basil mayo — everyday mayonnaise brightened with fresh basil and lemon
- Optional — chilli for heat and extra lemon slices for grilling
Step-by-step method
1. Crisp chickpeas for texture
The chickpeas are tossed with a little olive oil, black pepper, salt, oregano and a tiny thimble of red wine vinegar, plus a few capers. A deluxe grilling basket or similar tool works perfectly for blistering them over direct heat. The basket allows shaking and turning so they crisp without burning, while the grill gives that aggressive char that makes them almost peanut-like in crunch.
2. Prepare and grill the veggies
Fennel should be halved and cut into delicate wedges so the stalk holds the pieces together when grilled. Keep thin broccolini stems whole; thicker stalks can be halved. Slice a few lemons and tuck them among the veg to roast. The cook should place stronger veg that need more contact with the heat to get cooked on two sides, while softer items like asparagus can be grilled on one side only.
Finish the veggies with a splash of good extra virgin olive oil, red wine vinegar and seasoning. A little sliced chilli adds brightness and a tiny kick. Toss the first pieces straight into the dressing so the flavours mingle while still warm.
3. Make lemony basil mayo
Use fresh basil, a mortar and pestle (or a food processor) and pound the leaves with olive oil and lemon until vibrant green. Fold this basil mixture into a store-bought or homemade mayonnaise to create a bright, lemony basil mayo. This is a clever hack that turns plain mayo into something special in minutes and pairs perfectly with smoky prawns.
4. Marinate and skewer the prawns
A simple toss of lemon zest, lemon juice, olive oil and a little oregano is all the prawns need. When threading prawns onto skewers, leave some space between each one so heat circulates evenly. Using long skewers also reduces the number of items to turn on the grill, which makes cooking more predictable and helps avoid overcooking.
5. Grill the prawns
On a hot grill, with the lid down, prawns take about two and a half minutes each side depending on size. Look for the shells to open slightly and the heads to crisp up a touch — signs the prawns are done. Finish with a squeeze of lemon before serving.
Plating and serving
Scatter the blistered chickpeas around the dressed vegetables. Remove prawns from skewers, arrange them on a platter and serve with generous dollops of basil mayo. The contrast of smoky prawns, citrusy basil mayo and crunchy chickpeas creates a delightful balance of textures and flavours.
Expert tips and tricks
- Don’t overcrowd skewers. Leaving space around each prawn ensures even cooking and better char.
- Use shell-on prawns. The shell helps protect the flesh from drying out and delivers extra flavor when charred.
- Adjust grilling time. Smaller prawns may need less than two and a half minutes per side; keep an eye on colour and firmness.
- Make basil mayo ahead. The mayo keeps well in the fridge and ups the flavour of many other dishes, showing how simple cooking, easy recipes can be scaled for meal prep.
- Swap veggies freely. Peppers, cherry tomatoes or sliced courgette all respond beautifully to direct heat and work with this approach.
Storage and leftovers
Leftover prawns should be refrigerated and eaten within 24 hours for best quality. The basil mayo lasts 3 to 4 days in an airtight container. Chickpeas and grilled veg keep well for 2 to 3 days and make simple salads or bowls the next day — another great example of cooking, easy recipes that stretch across meals.
Why this works
The recipe balances fast, high-heat cooking with bright, fresh condiments. Smoke and char add depth while lemon and basil bring lift and freshness. It is a perfect expression of practical technique and flavour-first thinking, ideal for cooks who want impressive results without fuss. The method demonstrates how small hacks — a jarred mayo transformed into basil mayo or using a grilling basket for chickpeas — can turn everyday cooking, easy recipes into something memorable.
This article was created from the video Perfect Prawn Skewers |That's the Spirit! | Jamie x Weber | 4K with the help of AI.
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