Grilled Watermelon and Prawns with Feta and Chilli

By Sarit Packer & Itamar Srulovich - Friend of Milk Street

To serve 4 as a light lunch
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Cooking the prawns with the shell on allows them to stay juicy and moist while taking on the great smoky flavour from the BBQ. If you use pre-peeled prawns they will only need a really fast flash on the grill, to avoid over-cooking. Reprinted with permission from Itamar Srulovich & Sarit Packer's Chasing Smoke: Cooking Over Fire Around the Levant by Itamar Srulovich & Sarit Packer (Pavilion, 2021). Photographs copyright © 2021 by Patricia Niven.


  • 12

    large prawns or 16 smaller ones, whole and with shell on

  • half a small watermelon (or 2 thick slices of a large watermelon)