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Greek Tiger Prawn Skewers with lemon & dill yoghurt
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
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.
- 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.