Photo of Prosciutto-wrapped prawn kebabs by WW

Prosciutto-wrapped prawn kebabs

Points® value
Total Time
35 min
25 min
10 min
Fresh, packed with flavour, and made for barbecuing – these kebabs have got it all going on.


King Prawns, Raw

16 individual, peeled and deveined, tails left on


8 slice(s), slices, halved lengthways


1 medium, peeled into ribbons using a vegetable peeler (discard the core)

Asparagus, raw

8 spear(s), trimmed and cut into 4 equal pieces

Calorie controlled cooking spray

4 spray(s)


1 zest(s) of 1

Lemon Juice, Fresh

1 tablespoon(s)

Olive Oil

4 teaspoon(s)

Mint, Fresh

1 tablespoon(s), handful, thinly sliced, plus extra whole leaves to serve


  1. Wrap each of the prawns in one of the half slices of prosciutto. Thread 1 wrapped prawn, 1 courgette ribbon, and 2 asparagus pieces onto a long, 25cm skewer (see note), then repeat 3 times, finishing with a prawn. Repeat with the remaining ingredients to make 4 skewers.
  2. Make the vinaigrette: whisk the lemon zest and juice with the oil, then season to taste. Stir in the mint and set aside.
  3. Prepare a barbecue. Make sure the grill rack is clean, then heat to medium-high. Mist the skewers with cooking spray, then grill for 3-5 minutes on each side, turning once, until the prawns are cooked through.
  4. Spoon over the vinaigrette and scatter over the mint leaves to serve.


If using bamboo skewers, you’ll need to soak them in cold water for at least 20 minutes to prevent burning.