Tikka King Prawn Skewers with Coriander Rice
Plump king prawns coated in a smoky, tangy tikka marinade and grilled on skewers, served over fresh coriander rice.
Made with Tikka marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 mins plus marinating
- LevelEasy
- Costabout £3.42 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make your ready made tikka marinade first (see the base recipe). Stir the prawns through 120 g of the marinade. Cover and chill for 20 to 30 minutes only.
20 min - 2
If using wooden skewers, soak 8 of them in water for 20 minutes so they do not burn.
- 3
Thread the prawns and pepper chunks onto the skewers. Heat the grill, barbecue or a griddle pan to high.
- 4
Cook the skewers for 2 to 3 minutes per side until the prawns are pink all the way through and lightly charred.
6 min - 5
Meanwhile boil the rice for 10 to 12 minutes until tender, drain, then stir through the olive oil, coriander and spring onions.
11 min - 6
Serve the skewers on the rice with lime wedges to squeeze over.
Tips
- Prawns overcook in minutes. Pull them as soon as they are pink and curled into a loose C shape.
- Do not marinate prawns for long. 30 minutes is plenty.
- Dry the prawns on kitchen paper first so the marinade sticks.
Storing and freezing
Keeps in the fridge for up to 2 days once cooled within 1 to 2 hours. Eat cold or reheat only once until steaming hot all the way through. Do not refreeze prawns that were frozen before cooking.
Questions
Can I use frozen prawns?
Yes. Thaw them fully in the fridge overnight, drain and pat dry before marinating. Buy raw prawns, as pre-cooked ones turn rubbery when grilled.
Are these suitable for shellfish allergy?
No. This dish contains crustaceans. Cook it only for people who can eat shellfish and keep utensils separate from other meals.
What can I serve with them?
Warm naan or a cucumber salad both work well. For a lighter meal, serve the skewers on salad leaves instead of rice.
More made with tikka marinade
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.