Prawn Kebab with Coconut Chutney Recipe

If you’re searching for a mouthwatering dish that brings together the succulent sweetness of prawns and the vibrant flavors of a tangy, creamy sauce, this Prawn Kebab with Coconut Chutney will quickly become your new favorite. Imagine juicy, spiced prawns grilled to perfection and paired with a fresh coconut chutney that adds just the right amount of zest and coolness, making every bite an exciting explosion of taste and texture. This dish is not only delightful for casual gatherings but also elegant enough to impress guests at any dinner party, creating a memorable culinary experience.

Ingredients You’ll Need

What makes this Prawn Kebab with Coconut Chutney truly special is how a handful of simple ingredients come together to create layers of flavor and texture. Each component plays an important role, from the spices that infuse the prawns with warmth to the fresh coconut chutney that delivers a bright counterpoint.

• 500g prawns, peeled and deveined: The star of the dish, fresh prawns bring natural sweetness and a firm, tender bite.
• 2 tablespoons yogurt: Adds creaminess and helps tenderize the prawns while balancing spices.
• 1 tablespoon ginger-garlic paste: Injects a punch of aromatic flavor that’s essential for depth.
• 1 teaspoon red chili powder: Provides a gentle heat that awakens your taste buds without overpowering.
• 1 teaspoon turmeric powder: Offers earthy warmth and a vibrant golden hue to the marinade.
• 1 teaspoon garam masala: A fragrant blend of spices that elevates the overall savoriness.
• Salt, to taste: Enhances all the flavors and balances the marinade perfectly.
• 1 tablespoon lemon juice: Adds a refreshing brightness to the marinade and cuts through the richness.
• Skewers (wooden or metal): Used to grill the prawns evenly and create that classic kebab presentation.

How to Make Prawn Kebab with Coconut Chutney

Step 1: Marinate the Prawns

Start by mixing the yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, salt, and lemon juice in a bowl. This marinade is where the magic begins – it tenderizes the prawns and infuses them with a beautiful blend of spices. Toss the peeled and deveined prawns in this mixture until they’re fully coated. Let them rest and soak in these flavors for at least 30 minutes. Trust me, this waiting period will reward you with juicy, flavorful kebabs.

Step 2: Prepare the Skewers

If you’re using wooden skewers, soak them in water for 30 minutes to prevent burning while grilling. Once soaked, thread the marinated prawns carefully onto each skewer, leaving a little space between each prawn. This helps them cook evenly and get that irresistible char on every side. Metal skewers are a sturdy alternative if you have them on hand and can skip the soaking step.

Step 3: Cook the Kebabs

Preheat your grill or oven to medium-high heat. Grill the skewered prawns for about 6 to 8 minutes, turning them occasionally to ensure each side gets a nice, slightly charred finish. The prawns cook quickly, so keep an eye on them – they’re done when they turn opaque and the edges start to crisp slightly. This step locks in the juices while adding a smoky flavor that’s absolutely crave-worthy.

Step 4: Prepare the Coconut Chutney

While your prawns are grilling, whip up the coconut chutney. Combine freshly grated coconut, green chilies, ginger, roasted chana dal (optional for texture), and a little water in a blender. Blend until you get a smooth, creamy consistency, then season with salt and a squeeze of lemon juice to brighten it up. This chutney serves as the perfect cooling and zesty dip for the spicy, smoky prawns on the skewer.

How to Serve Prawn Kebab with Coconut Chutney

Garnishes

Garnishing your Prawn Kebab with Coconut Chutney elevates the presentation and adds an extra crunch or burst of freshness. Try chopping some fresh cilantro or mint leaves and sprinkling them over the kebabs just before serving. A few thin slices of red onion or a scattering of toasted sesame seeds can also add beautiful texture and color that make this dish pop.

Side Dishes

Serve these kebabs alongside fluffy basmati rice or soft naan bread to soak up any leftover chutney. A light cucumber salad or a fresh green salad with lemon vinaigrette provides a refreshing contrast. For a bit of extra flair, a spoonful of mango chutney or a mild raita can complement the spices beautifully without overwhelming the natural sweetness of the prawns.

Creative Ways to Present

If you want to surprise your guests, serve the prawns on a rustic wooden board with small bowls of coconut chutney and other accompaniments for dipping. Another fun idea is to create mini kebab sliders using pita pockets or small buns, layering the prawns with a dollop of chutney and fresh greens. This Prawn Kebab with Coconut Chutney also works wonderfully as a tasty appetizer served in lettuce cups for a low-carb option that’s both elegant and easy to handle.

Make Ahead and Storage

Storing Leftovers

Leftover prawn kebabs are best stored in an airtight container in the refrigerator and enjoyed within two days. Keep the coconut chutney separate in its own container to prevent any sogginess. This way, you can still enjoy the fresh flavors without compromise.

Freezing

Freezing the cooked prawns is possible but not ideal, as their texture can become rubbery once thawed. If you want to freeze, place the kebabs on a tray to freeze individually before transferring them to a freezer-safe container. Freeze for up to one month. The coconut chutney does not freeze well and is best made fresh or stored in the fridge.

Reheating

For reheating, gently warm the prawns in a skillet over medium heat or in a preheated oven at 350°F (175°C) until heated through. Avoid microwaving if possible, as this can toughen the prawns. Serve immediately with freshly made or chilled coconut chutney to keep that perfect balance of flavors.

FAQs

Can I use frozen prawns for this recipe?

Yes, frozen prawns work well if properly thawed and patted dry before marinating. Make sure they are fresh-smelling and not overly watery for the best results in your Prawn Kebab with Coconut Chutney.

How spicy is the coconut chutney?

The coconut chutney has a gentle heat that complements the spiced prawns without being too overwhelming. You can adjust the number of green chilies or omit them entirely for a milder version.

What if I don’t have a grill or oven?

No grill or oven? No problem. You can cook the prawns in a hot cast-iron skillet or frying pan. Just add a little oil and cook them on medium-high heat until they are opaque and slightly charred.

Can I make this recipe vegan?

This particular recipe relies on prawns as the main protein, but you could substitute with tofu or paneer and use the same marinade and coconut chutney to create a vegan-friendly version with a similar flavor profile.

How long should the prawns marinate?

At least 30 minutes is recommended for the marinade to really penetrate the prawns, but no longer than 2 hours to avoid the yogurt’s acidity starting to cook the prawns before grilling.

Final Thoughts

Sharing this Prawn Kebab with Coconut Chutney feels like gifting a burst of Indian-inspired flavor that’s both approachable and impressive. It’s a great way to bring people together around a plate of something fresh, vibrant, and truly delicious. Next time you want to wow your guests or treat yourself to a little spiced-up luxury at home, I wholeheartedly encourage you to try this recipe—it’s sure to become a beloved classic in your kitchen!