Seafood BBQ with Saffron

Fresh seafood, harissa, lime, and aromatic saffron come together in these colourful seafood BBQ skewers. Tiger prawns and a selection of firm fish are marinated, threaded onto skewers with vegetables, and quickly cooked over a hot barbecue.

The marinade combines harissa paste and Saffronice Saffron Powder with extra virgin olive oil, sesame oil, lime, and black pepper. Serve the skewers with roasted vegetables and a fresh salad for an easy outdoor meal.

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Why You'll Love This Recipe

These seafood skewers are a colourful option for outdoor cooking, combining prawns and firm fish with capsicum, onion, and optional chilli.

A simple marinade of harissa, lime, olive oil, sesame oil, and saffron adds plenty of flavour without requiring complicated preparation. After marinating, the skewers cook quickly over a hot barbecue, making them ideal for an easy seafood meal.

Recipe Snapshot

Ingredients

For the Seafood

• Tiger prawns, heads removed, shells mostly intact and butterflied
• Salmon, cut into skewer-sized pieces
• Tuna, cut into skewer-sized pieces
• Swordfish, cut into skewer-sized pieces
• Firm freshwater fish, optional, cut into skewer-sized pieces

For the Marinade

• 3–4 tablespoons (45–60 ml) extra virgin olive oil
• 2–3 tablespoons (30–45 ml) sesame oil
• 1 lime (about 30 ml juice), juice and peel
• Harissa paste, as needed
• ¼ teaspoon Saffronice Saffron Powder
• Freshly ground black pepper, to taste

For the Skewers

• Capsicum (bell pepper), cut into bite-sized pieces
• Onion, cut into bite-sized pieces
• Fresh chillies, optional
• Wooden skewers, soaked in water

For Serving

• Roasted vegetables
• Fresh salad

Let's Start Cooking

Step 1 – Prepare the Seafood

Cut the salmon, tuna, swordfish, and any other firm fish you're using into pieces suitable for threading onto skewers.

Remove the heads from the tiger prawns while leaving most of the shells intact. Butterfly the prawns along the back and clean them thoroughly.

Step 2 – Make the Marinade

In a large bowl, combine the extra virgin olive oil, sesame oil, lime juice and peel, harissa paste, Saffronice Saffron Powder, and freshly ground black pepper.

Mix until well combined.

Step 3 – Marinate the Seafood

Add the prepared seafood to the marinade and gently toss until everything is evenly coated.

Cover and refrigerate for approximately 1 hour.

Step 4 – Soak the Skewers

While the seafood marinates, soak the wooden skewers in water.

This helps prevent the exposed wood from burning too quickly once the skewers are placed on the barbecue.

Step 5 – Prepare the Vegetables

Cut the capsicum and onion into pieces suitable for threading onto the skewers.

Fresh chillies can also be added if you prefer some extra heat.

Step 6 – Assemble the Skewers

Thread the seafood and vegetables onto the soaked skewers, alternating them as you go.

Repeat until the remaining seafood and vegetables have been assembled.

Step 7 – Preheat the Barbecue

Heat the barbecue until very hot.

Once you place the seafood skewers onto the barbecue, reduce the heat to low and close the lid.

Allow the first side to cook before turning rather than continuously flipping the skewers.

Step 8 – Grill the Seafood

Cook the skewers for approximately 4 minutes in total, turning once during cooking. The original preparation cooks the second side for around 1 minute.

Use this timing as a guide, as thicker pieces of fish or larger prawns may take longer. Remove the skewers once the seafood is cooked through.

Step 9 – Serve

Remove the skewers from the barbecue once the seafood is cooked.

Serve immediately with roasted vegetables and a fresh salad.

Building Flavour in the Marinade

The marinade combines several strong but complementary flavours.

Harissa paste provides chilli and aromatic spices, while saffron powder adds its distinctive aroma and colour. Lime juice adds brightness, and keeping the lime peel in the marinade provides additional citrus aroma.

Extra virgin olive oil and sesame oil help coat the different pieces of seafood before they're placed on the barbecue.

Choose a mild or hot harissa paste depending on how spicy you'd like your skewers.

Tips for Better Seafood Skewers

Getting the preparation right is particularly important because seafood cooks quickly on a barbecue.

• Keep the pieces similar in size. Cutting the fish into reasonably even pieces helps everything cook more consistently.
• Leave most of the prawn shell intact. This provides some protection from the direct heat while the prawns cook alongside the fish.
• Marinate for about an hour. Keep the seafood refrigerated during this time.
• Soak wooden skewers. Let them soak while the seafood marinates so they're ready when you need them.
• Preheat the barbecue well. Start with a very hot barbecue, then reduce the heat once the skewers are added.
• Don't continually turn the skewers. Let one side cook before turning them.
• Use the cooking time as a guide. Seafood cooks quickly, but the exact time will depend on the size and thickness of the pieces and the heat of your barbecue.

What to Serve with Seafood BBQ Skewers

Serve the finished seafood with roasted vegetables and salad, making these the most natural accompaniments for the recipe.

You could also add steamed rice or warm flatbread when you want a more substantial meal.

A simple cucumber and tomato salad works particularly well with grilled seafood, while fresh lime wedges can be served at the table for an extra citrus finish.

Storage

These seafood skewers are best enjoyed immediately after cooking.

If you have leftovers, place the cooked seafood in an airtight container and refrigerate promptly. Use within 2–3 days.

Store salad separately, and reheat the seafood gently until thoroughly hot to avoid drying it out.

More Seafood Recipes to Try

If you enjoyed these grilled seafood skewers, try these seafood recipes featuring different cooking methods and flavour combinations.

• BBQ Prawns with Baharat & Saffron - Whole prawns grilled with warm Baharat spices and saffron for another easy barbecue seafood option.
• Baked Salmon with Sun-Dried Tomato, Basil & Saffron - Tender oven-baked salmon with Mediterranean-inspired tomato, basil, lemon, and saffron flavours.
• Salt & Pepper Calamari - Crispy calamari makes a quick appetiser or light seafood meal.
• Crispy Baharat-Spiced Barramundi - Pan-fried barramundi with aromatic Baharat and a simple saffron prawn broth.

Ready to Fire Up the BBQ?

Serve the seafood skewers straight from the grill while they're hot, alongside roasted vegetables, a fresh salad, and extra lime. They're an easy choice for warm-weather lunches, barbecues, and relaxed outdoor gatherings.

Frequently Asked Questions

What seafood is used for these BBQ skewers?

You can use tiger prawns, salmon, tuna, swordfish, and other firm fish depending on what's available.

How long should I marinate the seafood?

Marinate the seafood for approximately 1 hour before threading it onto the skewers.

How much harissa paste should I add?

Add enough to season and coat the amount of seafood you're preparing, adjusting according to the strength of your harissa.

Can I use mild harissa?

Yes. You can use either mild or hot harissa depending on your preferred spice level.

How long should I barbecue the seafood skewers?

The original preparation cooks the skewers for approximately 4 minutes in total, with around 1 minute on the second side. Use this only as a guide, as cooking time will vary depending on the size and thickness of the seafood and the heat of your barbecue.

Why soak wooden skewers?

Soaking the skewers in water before grilling helps reduce burning over the barbecue.