Tandoori prawn mini kebabs with lime yogurt dip
Serves: 6 as a starter or nibble
Prep time: 30 minsTotal time: 
Recipe photograph by Keiko Oihawa
Tandoori prawn mini kebabs with lime yogurt dip
Serves: 6 as a starter or nibble
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
171Kcal
Fat
11gr
Saturates
4gr
Carbs
5gr
Sugars
5gr
Fibre
0gr
Protein
13gr
Salt
0.5gr
Sybil Kapoor
Sybil Kapoor is a chef, food writer and broadcaster with two prestigious Glenfiddich Awards and two Guild of Food Writers awards for outstanding writing. Her fresh approach to food is always an inspiration.
Sybil Kapoor
Sybil Kapoor is a chef, food writer and broadcaster with two prestigious Glenfiddich Awards and two Guild of Food Writers awards for outstanding writing. Her fresh approach to food is always an inspiration.
Ingredients
For the dip
- finely grated zest of 1 large lime
- 500g (minus 4 tbsp – see below) natural Greek yogurt
- a large handful of mint leaves
- 1 tsp nigella seeds
For the marinade
- 4 tbsp natural Greek yogurt
- 1 tbsp peeled and finely chopped root ginger
- 1 tsp paprika
- 2 tsp garam masala
- juice of 1 large lime
For the skewers
- 30 raw peeled jumbo king prawns
- 3 tbsp sunflower oil
To serve
- 1 cucumber, peeled and cut into short batons
- 2 limes, cut into wedges
- mint leaves
Step by step
Get ahead
Make the dip and the marinade a few hours ahead; chill
- For the dip, whiz together the lime zest, yogurt and mint leaves in a food processor until the mint is finely chopped. Add 1 tablespoon of cold water, season to taste and whiz again briefly. Tip into a serving bowl, cover and chill.
- For the marinade, mix together the 4 tablespoons of Greek yogurt with the ginger, paprika, garam masala and lime juice; season.
-
Prepare your prawns by making a small incision down the length of each prawn's back; if necessary, pull away and discard the black digestive cord. Rinse the prawns and pat dry. Thread on to skewers. Transfer to a shallow dish and coat thoroughly in the marinade. Cover and chill for 30 minutes.TipSoak wooden skewers in cold water for 30 minutes before using.
- Place a small frying pan over a medium heat. Add the nigella seeds and toast lightly for 1 minute or until they release a lovely smell. Sprinkle over the dip.
- Preheat a griddle pan or grill to high. Wipe off the excess marinade from the prawn brochettes and brush with the oil. Place on the griddle pan or under the grill for 4-6 minutes, turning, until they are pink and cooked through. Arrange with the cucumber batons and lime cheeks on a platter. Scatter with mint leaves and serve with the bowl of dip.
Chef quote
Put the platter of skewers on the table for everyone to share. You can easily stretch the prawns further by adding spring onions, trimmed radishes and strips of toasted pitta bread to the platter. Don't be discouraged by the length of the ingredients list – it's an easy dish to make.
