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Greek Tiger Prawn Skewers with lemon & dill yoghurt

Ingredients

800g or 20 extra-large Whole Raw Tropic Co Tiger Prawns (head and shell removed and deveined, tail on)

1 zucchini, cut in half lengthways and sliced 1cm thick

1 red onion, peeled and sliced 1cm thick

Marinade

2 tbsp extra virgin olive oil

2 tsp smoked paprika

1 tsp dried oregano

1 tsp fennel seeds

1 tsp ground cumin

1 clove garlic crushed

1 lemon, zested

Pinch of salt

Lemon dill sauce

200g Greek yoghurt

½ clove garlic, crushed

1 lemon, juice

½ bunch dill, chopped

1 bunch chives, finely sliced

Salt and pepper to taste

 

Tip: If using wooden skewers, soak in water for 10 minutes before use.

Method

Step 1

For the marinade, in a large bowl combine marinade ingredients, add prawns and set aside in the refrigerator for ½ hour.

Step 2

For the sauce, mix all ingredients together in a bowl and aside in the refrigerator.

Step 3

Tread prawns onto skewers alternating with zucchini and red onion, place onto baking paper lined tray and brush over any remaining marinade.

Step 4

Heat BBQ or grill pan and cook skewers for 5-6 minutes turning once, making sure the prawns and vegetable are nicely charred.

Step 5

Serve with lemon dill sauce and lemon wedges.