Marinated in a coconut yoghurt-laced tandoori seasoning, these moreish prawn skewers make for an easy starter or light meal. Cook them on the barbie and meet your new go-to seafood recipe.
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Place the prawns, tandoori paste, half the cumin and 2 tbs yoghurt in a large bowl and toss to combine. Cover and place in the fridge for 30 mins to develop the flavours.
Meanwhile, use your hands to squeeze excess liquid from the cucumber. Place the cucumber in a medium bowl with the mint, coriander, remaining cumin and remaining yoghurt. Season with pepper and stir to combine.
Thread the prawns onto metal or soaked bamboo skewers and spray with olive oil spray.
Heat a barbecue grill or chargrill on medium-high. Cook the prawns, turning occasionally, for 5-7 mins or until lightly charred and cooked through. Transfer to a serving platter and serve with the yoghurt mixture.
Marinated in a coconut yoghurt-laced tandoori seasoning, these moreish prawn skewers make for an easy starter or light meal. Cook them on the barbie and meet your new go-to seafood recipe.
Place the prawns, tandoori paste, half the cumin and 2 tbs yoghurt in a large bowl and toss to combine. Cover and place in the fridge for 30 mins to develop the flavours.
Meanwhile, use your hands to squeeze excess liquid from the cucumber. Place the cucumber in a medium bowl with the mint, coriander, remaining cumin and remaining yoghurt. Season with pepper and stir to combine.
Thread the prawns onto metal or soaked bamboo skewers and spray with olive oil spray.
Heat a barbecue grill or chargrill on medium-high. Cook the prawns, turning occasionally, for 5-7 mins or until lightly charred and cooked through. Transfer to a serving platter and serve with the yoghurt mixture.