Moroccan Spiced King Prawn Skewers

This simple dish is packed with flavour thanks to all the Moroccan-inspired spices! Smoked paprika, cumin, and a hint of cinnamon spice up the King Prawn skewers, which are so quick to cook. The quinoa salad still takes on traditional flavours thanks to the combination of spices, dried fruit, parsley, and lemon, but we added a few fun twists! Traditional Moroccan cuisine uses lots of couscous and dates, but we swapped those ingredients out for gluten-free and high-protein quinoa and fibre-rich California Prunes. This dish is filling, flavourful, and unbelievably easy – perfect for any weeknight!

Makes: 2-4Prep Time: 10 minutesCook Time: 35 minutes


  • olive oil (in a spray container)
  • salt
  • black pepper
  • 1 shallot
  • 40g matchstick carrots
  • 30g red quinoa
  • 60g white quinoa
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • ½ tsp ground cinnamon
  • 12 king prawns
  • 1 lemon
  • 60g California Prunes
  • ¼ can chickpeas
  • 15g fresh parsley
  • 15g fresh basil
  • 15g fresh coriander
  • 1 garlic clove



  1. Preheat the grill to high.
  2. Line a rimmed sheet pan with foil.
  3. Finely chop the shallot and chop the carrots into 1cm pieces.
  4. In a small sauce pot with lid, heat 1 tsp of olive oil for 1 minute.
  5. Add the shallot and carrots and cook for 2 minutes.
  6. Add the quinoa and stir for 1 minute.
  7. Add 1 cup of water and ONLY 1 tsp of paprika, 1 tsp of cumin, and ¼ tsn cinnamon.
  8. Stir and bring to a boil over high heat, reduce heat to low, cover and simmer for 20 minutes.
  9. Pat dry prawns with paper towels.
  10. Cut the lemon in half. Add the juice of HALF a lemon to a medium bowl, discarding any seeds.
  11. Rinse and pat dry produce prior to use.



  1. Recommendations for salt and pepper are optional. Please season to taste.
  2. Add remaining paprika, cumin, and cinnamon, and a pinch each of salt and pepper to the medium bowl. Stir to make a loose paste. Add the prawns; toss well.
  3. Cut the California Prunes into 1cm pieces; set aside.
  4. Drain ONLY half the can of chickpeas and pat dry with paper towels. Store remaining chickpeas in a separate container for personal use.
  5. Remove and discard stems from parsley. Finely chop the leaves and place HALF of the leaves in a small bowl. Set aside remaining leaves for step 3.
  6. Remove and discard the stems from the basil and coriander. Finely chop the herbs and add to the bowl.
  7. Add garlic, juice of remaining lemon, discarding any seeds, and 1 teaspoons of olive oil and a pinch each salt and pepper. Mix well to combine.



  1. In a small bowl, combine the drained chickpeas, 1 teaspoon olive oil and a pinch each of salt and pepper.
  2. Place chickpeas onto the prepared baking sheet and grill for 4 to 5 minutes until lightly browned. Set aside for plating.
  3. Thread 3 prawns each per skewer and wrap the ends of each skewer with a small piece of foil. Place on the same sheet pan and grill for 4 to 5 minutes.
  4. Stir California Prunes and remaining parsley into the quinoa.


  1. Divide the quinoa between two plates.
  2. Top with the toasted chickpeas and lay the prawn skewers on top.
  3. Serve with the herb sauce on the side.
  4. Enjoy!