Harissa Red Pepper Moroccan Shrimp Skewers with Garlic Yogurt Sauce


You’re in for a glorious Moroccan treat with this super easy recipe that will surely deliver a spicy kick!

Inactive preparation time: 30 minutes
Preparation time: 45 minutes
Cooking time: 4 minutes
Serves 1 to 2

16 prawns

For the Harissa Red Pepper Marinade
500 ml red bell pepper purée
5 grams cumin powder
60 ml Japanese soy sauce
60 ml sesame oil
3 tablespoons garlic purée
180 ml gochujang

For the Garlic Yogurt Sauce
125 grams yogurt
1⁄4 cup mint leaves
1 teaspoon garlic, minced
1⁄2 tablespoon calamansi juice
1⁄4 teaspoon cumin powder
a pinch of cayenne pepper
salt and pepper, to taste

For the Harissa Red Pepper Sauce
Combine all the ingredients together to form a marinade.

For the Garlic Yogurt Sauce
Combine all the ingredients together.

To Cook
1 Peel the prawns, leaving the tail shell on, and devein.
2 Skewer the prawns, then marinate in harissa sauce for 30 minutes.
3 Grill until cooked.

Chef’s Note
You may chill the garlic yogurt sauce for one week prior to assembly.

This recipe was originally published in the February-March 2017 issue of Breakfast Magazine.