BBQ Prawn Skewers with Mango Salsa

These Prawn and mango salsa skewers are one of our favourite things to barbecue lately, they’re bursting with flavour!

This recipe will make 6 skewers

– 18 Large raw tiger prawns, peeled with heads and tails intact, cleaned
– 3 Ripe mangoes, chopped
– 2 Long red chillies, chopped
– 4 Spring onions, sliced
– 4 Shallots, chopped
– 1 Bunch of coriander, stems and leaves chopped
– 1 Bunch of mint, leaves chopped
– 125ml of white wine vinegar
– 125ml of olive oil
– 6 20cm bamboo or metal skewers


1. Thread 3 prawns onto each skewer and place in a shallow bowl, cover, and refrigerate until needed
2. Place the mango, chillies, spring onions, shallots, coriander, mint, 80ml of vinegar, and 80ml of oil in a food processor and pulse until roughly chopped
3. Season with salt and pepper then transfer half the salsa to a bowl and set aside
4. Place the remaining salsa in the processor and process with 2 tbsp of oil and 2tbsp of vinegar until smooth
5. Then pour over the prawns and toss to coat, then cover and refrigerate the prawns for 2 hours to marinate
6. After 2 hours, heat the barbecue to high and cook the skewers for 3 minutes on each side or until just cooked and golden
7. Season with salt and pepper then serve with the mango salsa