Barbecued Prawn Souvalaki with Yoghurt Dill Sauce


16 large cooked Tropic Co Tiger Prawns
½ Lemon
1 tbsp Thyme Leaves
1 Garlic Clove
2 tbsp Extra Virgin
Olive Oil
4 Greek Pita Breads
1 Lettuce
1 tbsp dried Oregano
1 Lemon
1 Cucumber
2 Radishes
300g Greek Yoghurt
¼ cup Dill”


Step 1

Toss peeled Prawns, Thyme, crushed Garlic and Olive Oil in a bowl. Cover and refrigerate for 15 minutes to marinate.

Step 2

Mix together shredded Lettuce, Oregano and 1 tablespoon Dill. Season and add a squeeze of Lemon Juice.

Step 3

Mix the Yoghurt, remaining Dill and another squeeze of Lemon Juice in a small bowl.

Step 4

Heat a large frypan and add Olive Oil. Add Prawns to grill and sear them slightly. Place on a warm plate.

Step 5

Assemble Souvlaki by spreading the sauce down the centre of the wrap, topping with Lettuce, Cucumber and Radish, then Prawns. Drizzle sauce generously. Wrap with baking paper for ease of eating.