Harissa Prawn Skewers, with a courgette salsa
Prawns are one of those great little ingredients that just hit a whole new level with a bit of fire and char. Here we season them up with our Lemon, Sumac & Green Herb blend; some incredible Lamiri Harissa; and serve them with a courgette and tomato salsa. We used our hand forged skewers made in collaboration with local blacksmiths, if you’re using wooden skewers make sure to soak them in water for half an hour before so they don’t catch fire!
Ingredients
FOR THE SKEWERS
400g raw king prawns
1 heaped tbsp Harissa. (We love Lamiri)
A couple of good pinches of Field Blends Lemon, Sumac & Green Herb
1 red onion
1 good quality courgette (ours were from Natoora. Your usual supermarket courgette will probably be disappointing. You wouldn’t believe the difference when you get hold of the good stuff!)
You can swap out the onion and courgettes for any other veggies that you’d like on the skewer.
For The Flatbreads
250g self raising flour
250g full fat yoghurt, plus extra for serving.
For The Salsa
1 good quality courgette
2-3 tomatoes
1 shallot
2 tbsp of extra virgin olive oil
A pinch of Field Blends Lemon, Sumac & Green herb.
Method
Get your prawns marinading first. Stir the prawns through the harissa and Field Blends, and loosen with a tbsp of olive oil. You could do this step at home before heading out to the campsite, the longer the flavours have to mingle the better.
Coarsley chop the red onion and courgette into 1” chunks. Hit them with a bit of olive oil and seasoning.
Make the flatbread dough by thoroughly mixing the flour through the yoghurt, and giving it a good knead until a dough forms. You don’t need to worry too much about the technique here. Set it aside.
For the salsa, finely dice all of the ingredients and mix together in a bowl.
Thread your skewers with a chunk of courgette, 2 prawns, and a chunk of red onion. Repeat until you’ve filled your skewers.
Lay the skewers on the BBQ. Pay close attention but let them sit on one side to develop a good colour before turning. Trying to turn them too quickly may lead to sticking and not getting enough colour.
Once they’re nicely charred up and cooked through, remove from the BBQ or set right to the side away from the coals to keep warm.
Split your dough into two, and using a bit of olive oil stretch the dough out into rough oval shapes. Throw them over the coals, and turn once nicely browned.
Once the breads are cooked, all that remains is to top them with a bit of Yoghurt, pull the prawns and veg off of the skewers, top with the salsa and hit with a little more seasoning if required.
