Annabel Karmel’s Thai Prawn Kebabs

  • 8 skewers

A light and tasty Thai nibble, perfect for summer BBQ

  • ½ lime, zest and juice
  • 1tbsp soy sauce
  • 1tsp honey
  • ½tsp red Thai curry paste
  • 24 raw tiger prawns
  • 8 small wooden skewers, soaked in water for 20 minutes


  • Step 1

    Mix together the lime, soy, honey and Thai curry paste. Add the prawns and leave to marinate for one hour.

  • Step 2

    Thread three prawns onto each skewer.

  • Step 3

    Cook on the barbecue for two to three minutes each side or until the prawns turn pink. Alternatively, sauté in a frying pan for the same amount of time. Serve on a bed of lettuce with lime wedges.

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