Organic Christmas Chermoula King Prawns

Bright, fresh and bursting with flavour, these Organic Christmas Chermoula King Prawns are the perfect light, vibrant addition to any festive spread. Made with certified organic spices and whole ingredients—no fillers, no additives, nothing artificial—they deliver incredible depth without compromising on purity.

Planet Organic’s Cumin, Coriander, Paprika, Turmeric and Black Peppercorns create a zesty, aromatic chermoula that coats each prawn in clean, full-bodied flavour. Easy to prepare, naturally nourishing, and made with spices you can trust, this dish brings colour, freshness and effortless wow-factor to your Christmas table.

Credit: @mynutritioncreative

Organic Christmas Chermoula King Prawns

Total Time: 30 minutes

Servings: 6-8 servings

Ingredients

Prawns:

• 750g king prawns, raw, peeled, deveined, tails intact.

For the Chermoula:

• 2 tsp Planet Organic Ground Cumin Seeds

• 1 tsp Planet Organic Coriander Seed

• 1 tsp Planet Organic Paprika

• 1/2 tsp Planet Organic Turmeric
  

• 3 cloves of garlic, crushed

• The zest and juice of 1 lemon

• 4 TBS extra virgin olive oil

• 1 tsp of sea salt

• 1 tsp Planet Organic Black Peppercorns

• 1/2 cup Fresh coriander, finely chopped
  

• 1/2 cup fresh parsley, finely chopped

For the Yoghurt Sauce:

• 1 cup organic Greek yoghurt 

• 1 TBS of Chermoula

To Serve:

• 6-8 pita pockets

• 1 bunch of large rocket leaves

• Pomegranate arils to garnish
  

Method

1. Toast your cumin and coriander seeds in a dry pan until fragrant, then place in a mortar and pestle and grind.

2. Add in the paprika, and turmeric, followed by crushed garlic, lemon zest, lemon juice, olive oil, salt and pepper, and mix to form a paste. Finally mix through the parsley and coriander to form your Chermoula.

3. For the yoghurt sauce, simply mix 1 TBS of the chermoula with the Greek yoghurt. Place in fridge until ready to serve.

4. Add half of the remaining chermoula to your prawns, and mix them well to ensure they're coated. You want to save the other half of the chermoula for drizzling over the prawns after they are cooked.

5. Preheat your grill plate or BBQ to medium-high heat. You can also use a fry pan for this. Cook the prawns, ensuring to flip them halfway for even cooking. Set aside until you are ready to assemble your dish.

6. You can also grill your pita pockets to warm them through.

7. In a large serving platter, place your rocket evenly at the bottom, then layer your cooked prawns over the top. Drizzle some more of the remaining chermoula over the prawns and garnish with the pomegranate arils and additional coriander and parsley if desired.

8. To serve, simply place some of the yoghurt sauce on to
   your pita pocket and layer with the rocket and chermoula
   prawns.

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