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Photo of Barbecued chermoula prawns by WW

Barbecued chermoula prawns

Total Time
50 min
45 min
5 min
Turn up the flavour on prawns by marinating them in chermoula. A North African flavour combination of herbs, lemon, cumin and chilli that transforms any seafood dish.


Lemon juice

cup(s), (80ml)


1 clove(s), crushed

Fresh coriander

¼ cup(s), chopped, plus extra leaves to serve

Fresh flat-leaf parsley

¼ cup(s), chopped, plus extra leaves to serve

Ground cumin

1 tsp

Ground paprika

¼ tsp

Dried chilli flakes

¼ tsp, a pinch

Raw peeled prawns

1000 g, (1kg) peeled, tails intact

99% fat-free, plain or natural yoghurt, unsweetened

¾ cup(s), (180g)

Ground cinnamon

¼ tsp


1 medium, cut into wedges, to serve


  1. Combine 3 teaspoons lemon juice and half the garlic in a small bowl. In a large bowl, combine coriander, parsley, cumin, paprika, chilli flakes and remaining lemon juice and garlic. Add prawns and stir to coat. Cover and chill for 1 hour to marinate.
  2. Meanwhile, add yoghurt and cinnamon to reserved lemon juice and garlic. Stir to combine. Season.
  3. Preheat a barbecue flat plate on medium-high. Season prawns with salt and pepper. Grill for 1 minute each side or until golden and cooked through. Transfer to a serving platter. Serve with yoghurt sauce and lemon wedges. Sprinkle with extra coriander and parsley.


TIP: If you’re short on time and you have the budget, buy ready peeled prawns – make sure they are fresh, not frozen.