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Prawn skewers with Mojo Picon

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Easy prawn tapas recipe, mojo picon sauce, prawn skewers with mojo picon, easy family food from daisies and pie
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We’ve teamed up with Monarch Airlines to bring a little taste of Fuerteventura to our plates and brighten up January! This deliciously light seafood dish is simple to make and really easy to cook.

We’re really liking the idea of conjuring up a taste of warm summer evenings. We’re thinking glasses filled with wine, little dishes of tapas jostling for space on the table and a feel good laid back and happy Fuerteventura holiday vibe.

You can make our easy Mojo Picon sauce ahead and just keep it in the fridge for a few days. Feel free to play about with the ingredient quantities, and make a garlicky sauce that suits your taste.

Prawn skewers with Mojo Picon

Prep Time: 20 minutes

Cook Time: 10 minutes

Yield: Makes 4

Prawn skewers with Mojo Picon

Cook up a taste of the Canary Islands at home.


  • For the Mojo Picon
  • 4 cloves of garlic (big juicy ones)
  • 1 tsp cumin seeds
  • 2 tsp smoked paprika
  • pinch sea salt
  • large pinch of chilli flakes
  • 5 tbs olive oil
  • 1-2 tbs sherry vinegar
  • 4 tbs bread crumbs
  • water to loosen
  • For the Prawn Skewers
  • 250g raw king prawns
  • lemon zest
  • 1 lemon juiced
  • sea salt and black pepper
  • small bunch chopped flat leaf parsley


  1. For the Mojo Picon
  2. Gently toast the cumin seeds in a dry frying pan until they start to smell aromatic, then grind in a pestle and mortar.
  3. Tip the cumin, garlic, smoked paprika, sea salt and chilli flakes into into the blender and blitz.
  4. Add the olive oil, sherry vinegar and bread crumbs and blitz into a smooth paste. Loosen the mojo picon with a little water until you have the consistency you like.
  5. For the Prawn Skewers
  6. Thread the prawns onto skewers (if using wooden ones make sure you soak them in water first, this just prevents them burning whilst they cook)
  7. Grill the prawn kebabs under a hot grill or BBQ, they'll only take around 10 minutes, keep them moist whilst grilling them, by turning regularly and squeezing over a little lemon juice.
  8. Serve the prawn skewers with a drizzling of mojo picon and sprinkle over some chopped flat leaf parsley.
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Make more of your Spanish feast…
  • Add a few more dishes, maybe a Spanish tortilla, a side of patatas bravas, some spicy goat meatballs.
  • Use up your leftover mojo picon sauce by drizzling it over Canary potatoes, little salty potatoes boiled and then finished off in the oven to get them wrinkly and delicious.

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