Perfect Prawn Skewers with Basil Mayo and Grilled Vegetables

Steps

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1. 1
   Prepare the prawns and ingredients. Zest and juice the lemons.
   ≈0:00
2. 2
   Coat the chickpeas with olive oil, season with pepper, salt and oregano, add a touch of vinegar and a few capers.
   ≈0:12
3. 3
   Place the chickpeas in a Weber grilling basket, cover and cook until crispy and blistered.
   ≈0:32
4. 4
   Trim the vegetables: leave thin asparagus and spring onions whole, halve thicker broccolini stalks, and cut fennel into delicate wedges keeping the root intact.
   ≈1:00
5. 5
   Place the prepared vegetables and lemon slices on the grill, cover and cook until roasted on top and blistered on the bottom.
   ≈1:32
6. 6
   Make the basil mayo by pounding fresh basil with olive oil and lemon juice, then fold into mayonnaise.
   ≈1:59
7. 7
   Combine red wine vinegar, extra virgin olive oil and seasoning for the dressing. Toss the grilled vegetables in this dressing.
   ≈2:27
8. 8
   Season the prawns with lemon zest, lemon juice, olive oil and oregano, toss gently.
   ≈3:23
9. 9
   Thread the prawns onto Weber skewers with space between each for even heat distribution.
   ≈3:44
10. 10
    Place the prawn skewers on the grill, cover and cook about 2.5 minutes per side, depending on prawn size.
    ≈4:05
11. 11
    The prawns are done when they open up naturally and the heads turn crispy. Squeeze lemon juice over them and pull from the skewers.
    ≈4:11
12. 12
    Plate everything together: the prawns, grilled vegetables, chickpeas and basil mayo. Dip each prawn in the mayo and enjoy.
    ≈4:30