BBQ Prawns with Tomato, Chilli & Garlic A lighter take on Turkish karides güveç, cooked on the barbecue

These BBQ prawns have become my go-to warm appetiser when we’re grilling fish for dinner. Inspired by karides güveç but without the cheese, they’re cooked in a foil tray with grated tomato, chilli, garlic, and a touch of butter until bubbling and just spicy enough. Quick to prepare and easy to cook alongside your main, they make a perfect “ara sıcak” that stretches a seafood meal beautifully.

BBQ Prawns with Tomato, Chilli & Garlic

Ingredients:

350g raw prawns, deveined

1 tbsp olive oil

½ tsp salt

2 Turkish green chillies (sivri biber), thinly sliced (use hot ones if you like heat)

2 garlic cloves, thinly sliced

2 ripe tomatoes, grated

½ tsp pul biber (Aleppo pepper or red pepper flakes)

1 small knob of butter

Method:

1. Preheat your barbecue and set it up for covered cooking (with the lid on).

2. Place the prawns in a small aluminium roasting tin or metal cake tin.

3. Drizzle with olive oil, sprinkle with salt, and mix with a spoon to coat.

4. Add the chillies and garlic.

5. Grate the tomatoes directly into the tin and sprinkle over the pul biber.

6. Add a small knob of butter on top.

7. Place the tin on the hot barbecue, close the lid, and cook for about 25 minutes, until the prawns are pink and cooked through and the tomato mixture is bubbling.

8. Serve hot as an ara sıcak (warm appetizer), ideally next to grilled fish.