BBQ Prawns with Baharat & Saffron

Juicy prawns, aromatic Baharat spices, and saffron make this BBQ prawns recipe perfect for warm-weather entertaining. Whole prawns are coated in a Baharat-style spice mixture featuring saffron powder, then threaded onto skewers and cooked quickly over a hot barbecue.

Keeping the shells on helps protect the delicate flesh from the heat. Serve the prawns straight from the grill with fresh lemon and your favourite barbecue sides.

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Why You'll Love This Recipe

These BBQ prawns are quick to prepare and need only a few minutes on the grill, making them ideal for relaxed lunches, summer barbecues, or seafood dinners.

The Baharat seasoning combines warm spices with saffron powder, creating plenty of flavour without requiring a long marinade. Cooking the prawns in their shells also makes them particularly well suited to the high heat of the barbecue.

Best of all, you can serve them straight from the skewers with simple sides and let the prawns be the centre of the meal.

What Is Baharat?

Baharat means "spices" in Arabic and refers to an aromatic spice blend used across Middle Eastern cooking. Recipes vary, but common ingredients can include spices such as cumin, coriander, cardamom, cinnamon, paprika, cloves, nutmeg, and black pepper.

For these BBQ prawns, a simplified Baharat-style mixture brings warmth and savoury flavour to the seafood, while saffron adds another aromatic element.

Recipe Snapshot

Ingredients

For the BBQ Prawns

• 1 kg (2.2 lb) whole green prawns (shrimp), heads, shells, and tails on
• 2 tablespoons (about 14–16 g) Baharat spice blend
• ¼ teaspoon Saffronice Saffron Powder
• 2 tablespoons (30 ml) cooking oil
• Sea salt and black pepper, to taste
• Fresh lemon wedges, for serving
• Fresh coriander (cilantro), optional, for serving

Equipment

• Barbecue or grill
• Metal skewers
• Large mixing bowl
• Tongs

Let's Start Cooking

Step 1 – Prepare the Prawns

Remove the legs from the prawns while leaving the heads, shells, and tails intact.

Pat the prawns thoroughly dry with paper towel, then place them in a large mixing bowl.

Step 2 – Make the Baharat & Saffron Seasoning

In a small bowl, combine 2 tablespoons Baharat spice blend with ¼ teaspoon Saffronice Saffron Powder.

Stir well so the saffron powder is evenly distributed throughout the Baharat.

Step 3 – Season the Prawns

Drizzle the prawns with 2 tablespoons (30 ml) cooking oil, then sprinkle over the Baharat and saffron mixture.

Season lightly with sea salt and black pepper, keeping in mind that some commercial Baharat blends may already contain salt.

Toss gently until the prawns are evenly coated, then thread them onto metal skewers.

Step 4 – Preheat the Barbecue

Preheat the barbecue or grill to medium-high heat. Lightly oil the grill if needed to prevent the prawns from sticking.

Step 5 – Grill the Prawns

Place the prawn skewers on the hot grill and cook for approximately 2 minutes on each side, turning once.

The prawns are ready when the shells have changed colour, and the flesh is opaque and cooked through. Avoid overcooking, as prawns can quickly become firm and rubbery.

Step 6 – Garnish & Serve

Transfer the cooked prawn skewers to a serving platter.

Serve immediately with fresh lemon wedges and a scattering of fresh coriander (cilantro), if using.

A squeeze of lemon just before eating adds a fresh, bright contrast to the warm Baharat spices and aromatic saffron.

How to Keep BBQ Prawns Juicy

Prawns cook extremely quickly, so the key is to have everything ready before they hit the barbecue.

Preheat the grill first and cook the prawns over fairly high heat for a short period rather than leaving them over lower heat for too long. Watch for the flesh to turn opaque and remove the skewers once the prawns are cooked through.

Leaving the shells on also helps protect the delicate flesh from the direct heat of the barbecue and makes this recipe particularly good for outdoor grilling.

What to Serve with BBQ Prawns

Keep the sides fresh and relatively simple so the aromatic grilled prawns remain the focus.

A couscous salad with cucumber, tomato, herbs, and lemon works particularly well for a warm-weather meal. You could also serve the prawns alongside grilled vegetables, corn on the cob, or a crisp garden salad.

For something more substantial, add rice, warm flatbread, or roasted potatoes. A simple yoghurt dip or hummus also complements the warm Baharat-style spices.

And don't forget fresh lemon wedges. A squeeze of lemon just before eating adds brightness to the smoky, aromatic prawns.

Storage & Reheating

BBQ prawns are at their best straight from the grill, but leftovers can be stored in a covered container in the refrigerator.

Refrigerate cooked prawns within 2 hours and use them within 3 days.

When reheating, warm them only until steaming hot throughout. Avoid repeatedly reheating or cooking them for too long, as this can make the flesh tough.

Cold leftover prawns can also be removed from their shells and used in salads, provided they've been stored safely.

More Seafood & Spice Inspiration

Looking for more ways to cook with seafood and aromatic spices? These recipes offer everything from crispy seafood dishes to warming spice combinations.

• Crispy Baharat-Spiced Barramundi - Continue the seafood theme with Crispy Baharat-Spiced Barramundi, a pan-fried fish dish featuring warm aromatic seasoning and a savoury saffron prawn broth.

• Salt & Pepper Calamari - Try Salt & Pepper Calamari for another quick-cooking seafood dish. Crisp calamari makes an easy appetiser or light meal and offers a different preparation from grilled prawns.

• How to Use Ras El Hanout: A Guide to Moroccan Cooking with Saffron - Explore more Moroccan-inspired flavours in Moroccan Magic: Cooking with Ras El Hanout & Saffron, including practical ways to use aromatic spices in vegetables, couscous, and other everyday dishes.

Fire Up the Grill

These BBQ Baharat prawns are quick to prepare, full of aromatic flavour, and perfect for sharing. Baharat and saffron powder season the prawns, while grilling them in their shells helps protect the delicate flesh from the heat.

Serve hot from the barbecue with fresh lemon, simple sides, and your favourite dips.

Frequently Asked Questions

How long do prawns take to cook on the barbecue?

These whole prawns take around 2 minutes per side on a properly heated barbecue. Cooking time can vary depending on their size and the heat of your grill, so use their appearance and doneness as your final guide.

Should I peel prawns before putting them on the barbecue?

Not for this recipe. Keep the heads, shells, and tails on while removing the legs. The shells help protect the flesh from the direct heat of the barbecue.

How can I tell when BBQ prawns are cooked?

The flesh should become opaque and firm rather than translucent. The shells will also change colour as the prawns cook. Remove them promptly once cooked to prevent the flesh from becoming rubbery.

Can I prepare the prawns ahead of time?

You can prepare the spice mixture in advance. Keep the raw prawns refrigerated and season them shortly before grilling.

Can I cook these without a barbecue?

Yes. A hot grill pan can be used when outdoor barbecuing isn't practical. Cook the prawns quickly and turn them once the first side has developed good colour.