Pat the prawns dry. Mix the olive oil, crushed garlic, lemon zest, chilli flakes, salt and pepper. Add the prawns and mix gently. Leave to marinate for 10 minutes.
Thread 6–7 prawns and 2–3 small cherry tomatoes onto each skewer. With four skewers, you will have approximately 24–28 prawns and 8–12 cherry tomatoes in total.
Preheat the Broil King to approximately 200–220°C. Place the skewers in a skewer rack and grill directly over the burners, turning every 1–2 minutes. As the prawns are already cooked, the main purpose of grilling is to heat them thoroughly and give them a lightly charred flavour. Grill for approximately 4–6 minutes.
Warm the garlic baguette on the upper grill shelf or in a cooler area of the cooking grate. Grill until the crust is crispy.
Melt the butter in a small saucepan, add the finely chopped garlic and heat for approximately 30 seconds. Add the lemon juice and zest, chilli flakes and parsley. Stir and remove from the grill.
Serve the finished skewers immediately, generously drizzled with the warm lemon and garlic butter. Garnish with fresh parsley and lemon slices. Serve with the crispy baguette.
If Using Raw Prawns
Marinate the raw prawns for 20–30 minutes in the same marinade. Grill the skewers directly over the burners at approximately 200–220°C for 6–8 minutes, turning every 1–2 minutes.
The prawns are ready when they turn pink, become opaque and curl slightly. Do not overcook them, as grilling for too long will make them firm and rubbery.
Serving
The skewers are best served hot, with the lemon and garlic butter in a separate small bowl or poured directly over the prawns. Whole prawns in their shells remain juicier and have a more intense grilled flavour.
Technical Note
This dish requires a short period of direct grilling. Cooked prawns do not need further cooking through — grilling for too long quickly causes them to lose their juiciness. A temperature of approximately 200–220°C allows the prawns to heat through thoroughly, the cherry tomatoes to become lightly charred and the grilled aroma to develop without drying them out. A skewer rack makes it easier to turn the entire set evenly. It is worth moving the baguette to the upper shelf, where it can brown gently without the risk of burning.
