Step 1

Add the lemon zest to a bowl, then halve the lemons. Crush the coriander seeds in a pestle and mortar, then gently toast in a small dry frying pan for 1-2 minutes until they release their aromas.

Step 2

Add the butter to the same pan and melt over a medium heat. Add the lemon zest, 7 spice or baharat, cinnamon, sumac, pepper flakes and garlic. Gently sizzle for 1 minute, then remove from the heat, stir in the salt and leave to infuse off the heat.

Step 3

Using a sharp knife, carefully cut a slit into the back of each prawn on a chopping board, slicing through the shell (this makes them curl up as they cook and helps the spiced butter seep in). Remove any visible veins. Chill.

Step 4

Fire up the barbecue until the embers are white hot. Pour half the spiced butter into a bowl (set the rest aside), then brush lightly over the prawns and cook for 3-4 minutes each side until pink and opaque. Barbecue the surface of the lemon halves at the same time until nicely charred.

Step 5

Place the cooked prawns onto a baking tray, drizzle over the remaining spiced butter, then mix to coat fully. Place the tray onto the barbecue for 1 minute. Garnish with the parsley, squeeze over the blackened lemons, then sprinkle with extra sumac. Serve with pittas, toasted on the barbecue.