Moroccan · Seafood
Martil Grilled Prawns with Garlic & Chilli
On the Mediterranean beach of Martil near Tetouan, big prawns are butterflied, brushed with a garlic, chilli and cumin oil and flashed over charcoal until the shells char and the flesh turns sweet and smoky. Served with lemon and bread, it's summer holiday food at its most direct.
- Prep
- 15 min
- Cook
- 8 min
- Total
- 23 min
- Serves
- 3
- Level
- Easy
Ingredients
- 600 g large prawns, shell on
- 5 garlic cloves, crushed
- 1 tsp chilli flakes
- 1 tsp cumin
- 1 tsp paprika
- 5 tbsp olive oil
- Juice of 1 lemon plus wedges
- 1 small bunch parsley, chopped
- Salt
Method
- 1
Butterfly
Cut down the back of each prawn shell and open it out, removing the dark vein but keeping the shell on.
- 2
Make the oil
Mix the garlic, chilli, cumin, paprika, olive oil, half the lemon juice and salt.
- 3
Marinate
Toss the prawns in the spiced oil and rest 15 minutes.
- 4
Heat the grill
Get a charcoal grill or ridged pan very hot.
- 5
Grill
Grill the prawns cut-side down first, then flip, 2–3 minutes a side, brushing with the oil, until the shells char and the flesh is opaque.
- 6
Serve
Finish with the remaining lemon and parsley and serve with wedges.
Chef's tips
- Grilling in the shell protects the flesh and adds smoky flavour — peel at the table.
- Don't overcook prawns; they turn rubbery fast once opaque.
- Butterflying lets the marinade get right into the flesh.
Frequently asked questions
Shell on or off?
Shell on for grilling — it shields the flesh from the fierce heat and keeps the prawns juicy while adding char and flavour. Peel them once cooked.
Can I use a griddle pan?
Yes — a smoking-hot ridged pan gives good char marks. Charcoal adds smoke, but the spiced oil carries the dish either way.