Red chermoula prawn & scallop skewers recipe perfect for this weather

Now that winter is starting to feel like a distant bad dream, get going on some fresh, tasty, light recipes that reflect the sunnier weather. This one is from Nargisse Benkabbou’s new book Casablanca – a colourful, inspiring delight that will make your mouth water when you feast your eyes on it.

Serves 4

I like to think that my red chermoula is a romantic version of the classic chermoula; sweeter, less piquant and with just the right amount of aroma and smokiness. It works particularly well with seafood and poultry. Scallops come in a variety of sizes, so depending on the type you buy for this recipe, you may end up with two or more scallops on each of your skewers.

250g shucked and cleaned medium scallops without roe (coral)

250g uncooked, peeled large prawns

Red chermoula (makes 90ml)

3 tablespoons olive oil

20g fresh coriander, finely chopped

2 garlic cloves, peeled and finely chopped

1 tablespoon red wine vinegar

1 tablespoon tomato purée

1 tablespoon clear honey

1 teaspoon paprika

½ teaspoon smoked paprika

½ teaspoon salt, or more to taste


Stir all the ingredients for the red chermoula together in a large bowl until smooth. Add the scallops and prawns and gently combine them with the marinade. Cover the bowl with clingfilm and leave to marinate in the fridge for 2–12 hours.

Thread the prawns and scallops on to skewers. Preheat a frying pan or griddle pan or a barbecue to a high heat. Place the kebabs on your pan or barbecue and cook for about 4 minutes, turning regularly, until the prawns turn pink and the scallops are just cooked through. Serve immediately.

From Casablanca: My Moroccan Food by Nargisse Benkabbou, published by Mitchell Beazley, £20  Photographer ©Matt Russell

Want another fish recipe? How about this salmon poke bowl that’s sure to satisfy?