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Coles

  • Dairy free
  • Egg free
  • High in dietary fibre
  • High in protein
  • Lactose free
  • No added sugar
  • Nut free
  • Peanut free
  • Soy free
  • 1 serve veg or fruit

Savour the bold flavours of tandoori prawn kebabs, with succulent prawns in aromatic flavours – all grilled to perfection and ready in less than 30 minutes.

  • Serves10, as a starter
  • Cook time10 minutes
  • Prep time15 minutes
Tandoori prawn kebabs

Ingredients

  • 500g pkt I&J Frozen Extra Large Raw Prawns Tails On, thawed
  • 2 tbs tandoori paste
  • 1 tbs Greek-style yoghurt
  • 1 tbs lime juice
  • 3 roti breads
  • 1/2 cup (140g) Greek-style yoghurt, extra
  • 1 tbs chopped mint
  • 1 Lebanese cucumber, finely chopped
  • Mint leaves, to serve
  • Lime wedges, to serve

Nutritional information

Per Serve: Energy: 590kJ/141 Cals (7%), Protein: 10g (20%), Fat: 5g (7%), Sat Fat: 2g (8%), Carb: 12g (4%), Sugar: 2g (2%), Dietary Fibre: 3g (10%), Sodium: 527mg (26%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Pat prawns dry with paper towel. Thread prawns onto 10 metal or soaked bamboo skewers. Combine tandoori paste, yoghurt and lime juice in bowl. Brush prawns with tandoori mixture.

  2. Step 2

    Heat a barbecue grill or chargrill on medium. Cook roti for 1-2 mins each side or until lightly charred. Tear into pieces. Wrap with foil to keep warm.

  3. Step 3

    Spray skewers with olive oil spray. Cook, in batches, turning, for 5-6 mins or until the prawns are charred and cooked through. Transfer to a plate.

  4. Step 4

    Combine the extra yoghurt, mint and half the cucumber in a small bowl. Season.

  5. Step 5

    Sprinkle skewers with mint leaves and the remaining cucumber. Serve skewers with the roti, yoghurt mixture and lime wedges.

Recipe tip

COOK. STORE. SAVE.
Use it up:
Not sure what to cook with that leftover tandoori paste? For a delicious seafood main, try our Tandoori Prawn Pilaf with Toasted Coconut Sambal recipe.

Save waste: We’ve served this dish with roti, but if you have naan, ciabatta or sourdough bread at home, feel free to use that instead.

Tandoori prawn kebabs

Tandoori prawn kebabs
  • Serves10, as a starter
  • Cook time10 minutes
  • Prep time15 minutes
Ingredients
  • 500g pkt I&J Frozen Extra Large Raw Prawns Tails On, thawed
  • 2 tbs tandoori paste
  • 1 tbs Greek-style yoghurt
  • 1 tbs lime juice
  • 3 roti breads
  • 1/2 cup (140g) Greek-style yoghurt, extra
  • 1 tbs chopped mint
  • 1 Lebanese cucumber, finely chopped
  • Mint leaves, to serve
  • Lime wedges, to serve
    Description

    Savour the bold flavours of tandoori prawn kebabs, with succulent prawns in aromatic flavours – all grilled to perfection and ready in less than 30 minutes.

    Method
    1. Step 1

      Pat prawns dry with paper towel. Thread prawns onto 10 metal or soaked bamboo skewers. Combine tandoori paste, yoghurt and lime juice in bowl. Brush prawns with tandoori mixture.

    2. Step 2

      Heat a barbecue grill or chargrill on medium. Cook roti for 1-2 mins each side or until lightly charred. Tear into pieces. Wrap with foil to keep warm.

    3. Step 3

      Spray skewers with olive oil spray. Cook, in batches, turning, for 5-6 mins or until the prawns are charred and cooked through. Transfer to a plate.

    4. Step 4

      Combine the extra yoghurt, mint and half the cucumber in a small bowl. Season.

    5. Step 5

      Sprinkle skewers with mint leaves and the remaining cucumber. Serve skewers with the roti, yoghurt mixture and lime wedges.