Emirati
Robyan Mashwi
Emirati robyan mashwi is shell-on prawns rubbed with bezar, loomi, garlic, and lemon, then grilled quickly until smoky and tender. It is usually eaten hot with rice or flatbread, with extra lemon squeezed over the shells.
Watch it madeChef Kayum Kitchen · 8:59
Ingredients
- Large prawns or shrimp, shell-on and deveined450g
- Garlic, finely crushed3 cloves
- Fresh lemon juice2 tbsp
- Vegetable oil2 tbsp
- Emirati bezar spice blend1 1/2 tsp
- Ground turmeric1/2 tsp
- Ground dried loomi1/2 tsp
- Ground red chili or cayenne1/4 tsp
- Sea salt3/4 tsp
- Fresh coriander, finely chopped2 tbsp
- Lemon wedgesto serve
Method
- Rinse the prawns briefly, pat them very dry, and use a small knife to slit along the back through the shell so the spice can reach the flesh.
- In a bowl, mix the garlic, lemon juice, oil, bezar, turmeric, ground loomi, chili, salt, and chopped coriander into a thick marinade.
- Rub the marinade well over the prawns and into the back slits, then let them rest for 15 minutes at room temperature.
- Prepare a hot charcoal grill or heat a grill pan until very hot; the prawns should cook fast and take on light charring.
- Place the prawns on the grill in a single layer and cook for 3 to 4 minutes on one side.
- Turn the prawns and cook for another 2 to 4 minutes, until the shells are charred in spots and the flesh is just opaque.
- Transfer to a platter and rest for 2 minutes so the juices settle inside the shells.
- Serve hot with lemon wedges, and if desired, plain rice or Emirati flatbread.
Common questions
Can I substitute bezar or loomi if I can't find them?
Yes. For bezar, use a mild Gulf-style spice mix or a blend of black pepper, coriander, cumin, cinnamon, cloves, and cardamom. For loomi, use a little extra lemon zest plus a small pinch of sumac for a similar tang.
How long should I marinate the prawns before grilling?
Marinate for about 15 minutes at room temperature, as written. That’s enough for the seasoning to cling without starting to cure the shrimp. Longer marinating can make the lemon juice toughen the flesh.
What are the most common mistakes when grilling Robyan Mashwi?
The biggest mistakes are overcooking and using medium heat. Prawns need very high heat and a short cook, or they become rubbery. Also avoid wet prawns; drying them well helps the marinade stick and encourages light charring.
How should I store leftovers, and how long do they keep?
Cool the prawns quickly, then refrigerate in an airtight container within 2 hours. They keep for up to 2 days. Reheat gently just until warm, or serve cold in a salad; avoid reheating aggressively or they’ll turn tough.
What should I serve with Robyan Mashwi?
Serve it hot with lemon wedges, plain rice, or Emirati flatbread. A simple salad, garlic dip, or tahini sauce also works well, but keep sides light so the grilled spice, citrus, and char remain the focus.