BBQ Mediterranean Prawn Skewers With Greek Orzo Salad

Boil a kettle

Soak your skewers in cold water (this prevents them from burning whilst cooking)

Peel and finely chop (or grate) your garlic

Add the chopped garlic to a large bowl with your dried oregano, the juice of half your lemon[s], a drizzle of olive oil and a pinch of salt and pepper – this is your garlic, lemon & herb marinade

Add your king prawns to the garlic, lemon & herb marinade and give everything a good mix up and set aside – these are your marinated prawns

Add your orzo pasta to a pot of plenty of boiled water and bring to the boil over a high heat

Once boiling, cook for 6-8 min or until cooked with a slight bite, then drain and rinse under cold running water until cooled

Drain the orzo thoroughly, then return it to the pot with a small drizzle of olive oil and a squeeze of lemon juice and mix it all up

While the orzo is cooking, cut your cucumber in half and scrape out the inner seeds with a teaspoon, discard the watery seeds, then dice the cucumber finely

Dice your tomato[es]

Peel and finely slice your shallot[s]

Chop your black olives roughly

Thread the marinated prawns onto the soaked skewers

Heat a large, dry, wide-based pan (preferably non-stick) over a medium-high heat

Once hot, add the prawn skewers to the pan with any remaining garlic, lemon & herb marinade

Cook for 2-3 min on each side or until the prawns are cooked through – these are your Mediterranean prawn skewers

Mix the diced cucumber, chopped olives, sliced shallot and diced tomato with the orzo – this is your Greek orzo salad

Wash your salad, then pat it dry with kitchen paper