Barbecue Prawn Skewers with Bush Tomato Chutney

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy grilled prawns glazed with a smoky bush tomato chutney, capturing the flavors of the Australian outback. This Australian-inspired seafood recipe, ready in about 30 minutes, pairs large prawns, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 4 Australian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 2 tbsp olive oil, 3 minced garlic cloves, 2 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Add 16 peeled and deveined large prawns and toss to coat evenly. Marinate for 15 minutes in the refrigerator.
  2. Step 2: Preheat grill or grill pan to medium-high heat (about 400°F). Thread 4 prawns onto each soaked wooden skewer.
  3. Step 3: Grill the prawn skewers for 2-3 minutes per side until opaque and slightly charred.
  4. Step 4: During the last minute of grilling, brush each skewer generously with 1/2 cup bush tomato chutney to glaze, allowing the chutney to caramelize slightly.
  5. Step 5: Remove from grill and sprinkle 2 tbsp chopped fresh parsley over the top. Serve immediately with extra chutney on the side for dipping.

Frequently asked questions

How long does Barbecue Prawn Skewers with Bush Tomato Chutney take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Barbecue Prawn Skewers with Bush Tomato Chutney?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Barbecue Prawn Skewers with Bush Tomato Chutney?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Barbecue Prawn Skewers with Bush Tomato Chutney for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Barbecue Prawn Skewers with Bush Tomato Chutney?

Australian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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