tandoori prawn skewers

  • ⅓ cup (95g) natural Greek-style (thick) yoghurt
  • 1 tablespoon tandoori paste
  • 1 tablespoon water
  • 1 teaspoon sea salt flakes
  • 24 medium green (uncooked) tiger prawns (shrimp)
  • store-bought mango pickle, mint and micro (baby) 
  • mint (optional) leaves, to serve

cucumber raita

  • 2 Lebanese cucumbers, grated
  • 1 cup (280g) natural Greek-style (thick) yoghurt 
  • ¼ cup mint leaves, finely chopped
  • sea salt and cracked black pepper
  1. Preheat a char-grill pan or barbecue to high heat. To make the raita, place the cucumber in a clean tea towel and squeeze out any excess water. Place half the cucumber in a bowl with the yoghurt, mint, salt and pepper, and stir to combine. Set aside.
  2. Place the yoghurt, tandoori paste, water and salt in a bowl and stir to combine. Thread each prawn onto a skewer and brush with the marinade. 
  3. Cook, in batches, for 4 minutes, turning, or until charred and cooked through. Serve the skewers with the raita, mango pickle, mint and remaining cucumber.  Serves 4.
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