HOT STUFF
It’s time to fire up the grill as National BBQ Week returns, from 3 to 9 June. Here, Nathaniel Smith of The Grubworks Kitchen – known to his one million TikTok followers as “the king of flayvas” – shares some sizzling recipes to get the barbecue season started
JUICY STICKY PRAWN KEBABS
Serves 2-4 Takes 35-40 minutes, plus soaking and marinating
INGREDIENTS
• 600g/1lb 5oz raw king prawns
• 2 tbsp olive oil
• 2 tbsp chipotle paste
• 2 tsp green seasoning (see recipe overleaf), optional
• 2 tsp chopped fresh coriander
• 3 cloves garlic, minced
• 1 tsp medium chilli powder
• ½ tsp onion powder
• ½ tsp ground cumin
• 1 tsp salt
• 2 tbsp butter, melted
• Juice of 1 lime
• 7 tbsp honey
• 1 red bell pepper, cut into 2.5cm/1in pieces
• 1 green bell pepper, cut into 2.5cm/1in pieces
• 1 onion, peeled and cut into 2.5cm/1in pieces
1. Preheat the oven to 230°C, fan 210°C, gas 8. If using wooden skewers, soak them in cold water for 30 minutes.
2. Rinse
