Recipes | Fruits From Chile
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½ cup cilantro leaves, + extra for garnish

¼ cup freshly squeezed orange juice

2 tablespoons olive oil

1 ½ ounces fresh ginger, peeled

4 cloves garlic

½ teaspoon Kosher salt

ample freshly ground black pepper

¼ teaspoon red pepper flakes

2 pounds prawns, peels removed but tails intact

2 Chilean lemons

2 Chilean navel oranges

flaky sea salt

special equipment kebab sticks



In a small food processor, blitz cilantro, orange juice, olive oil, ginger, garlic, salt, black pepper, and red pepper flakes until you have a coarse paste.

Rub the paste onto the prawns and let them marinate in the refrigerator for 30 minutes.

Preheat your grill to high heat.

Prepare your skewers with a mix of prawns and citrus.

Grill over high heat for 3-4 minutes, flip skewers and cook another 3-4 minutes until prawns are opaque and cooked through.

Season the prawns with an additional sprinkling of finishing salt and a scattering of cilantro leaves. The prawns are particularly delicious with the grilled citrus squeezed on top.


Serves 4-6