Thaw prawns and peel.
Grill skewers for 3 minutes per side, turning halfway.
Chop the vegetables into pieces similar in size to the prawns. Thread the marinated prawns and vegetables onto skewers.
In a large bowl, mix olive oil and spices. Add prawns and toss to coat.
Marinate for 30 minutes at room temperature, or up to 5 hours refrigerated.
Preheat grill to medium-high heat.
While the prawns marinate, prepare the lemon aioli by mixing the ingredients in a small bowl until well combined.
Serve kabobs with rice and lemon aioli. Enjoy!