Tiger prawns threaded onto skewers, grilled hard and fast over direct charcoal heat, and basted with a garlic, chilli and lemon butter as they come off the fire. Ready in under 10 minutes, this recipe is a straightforward way to bring vibrant, fresh flavours to the table without fuss or faff.

The key here is simplicity and balance. The prawns cook quickly over high heat, developing a slight char that contrasts beautifully with the richness of the butter infused with garlic and a touch of chilli for warmth. A squeeze of lemon adds brightness, while fresh parsley lends a hint of herbaceous freshness. It’s a clean, whole-food approach that lets the quality of the ingredients speak for themselves.

Using metal skewers and long tongs keeps the process efficient and safe, allowing you to manage the fire and turn the prawns with ease. This is everyday BBQ at its best — no elaborate preparations, just good technique and seasonal ingredients coming together over fire. It’s a recipe that fits seamlessly into a weeknight meal or a relaxed weekend gathering, delivering flavour and satisfaction without overcomplication.