Grilled Prawns with Tomato and Feta

  • Preparation Time15 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
1 1/2 pounds large prawns (21 to 24), shelled and deveined
20 cherry tomatoes
Oil, for brushing the skewers
Salt and freshly ground black pepper
Extra-virgin olive oil, for cooking
3 cloves garlic, chopped
1 shallot, chopped
1/4 cup white wine
2 teaspoons smoked paprika
Pinch ground cinnamon
Pinch red chilli flakes
Honey, for sweetening
2 tablespoons finely chopped fresh mint, plus sprigs for garnish
1 tablespoon finely chopped fresh oregano
Finely grated fresh lemon zest
8 ounces Greek feta, patted dry and crumbled
6 pitta breads, warmed, for serving
Special equipment: Wooden skewers, soaked in cold water for 2 hours

1. For the prawns: Prepare a charcoal grill for high direct heat. Skewer a few prawns onto 2 skewers so the prawns lay flat. Do the same with the tomatoes. Brush the skewers with canola oil and sprinkle with salt and pepper. Grill the tomatoes first, until slightly charred on both sides and soft, about 2 minutes each side. Reserve the prawn skewers to the side.

2. Heat a few tablespoons of olive oil in a large saute pan over medium heat. Cook the garlic and shallots until soft, about 2 minutes. Add the grilled tomatoes, wine, paprika, cinnamon, red pepper flakes and sprinkle with salt and pepper. Bring to a simmer. Crush the tomatoes with a spoon. Cook until the sauce thickens. Taste; add some honey if the tomatoes aren't sweet. Sprinkle with salt and pepper. Stir in the mint, oregano and lemon zest.

3. Grill the prawns until just cooked through and slightly charred, about 1 1/2 minutes each side. Remove the prawns from the skewers and add to the tomato mixture. Toss the prawns just to coat and transfer to a platter. Top the prawns with the feta and mint sprigs and drizzle with olive oil. Serve with the pitas to dip in tomato juices.

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