Shrimp and Pineapple Tikka
A South Asian dish of prawns, pineapple and coriander, seasoned with cumin and coriander and grilled. It comes to the table with plenty of cilantro sprinkled over top.
20 min · Serves 4 · Easy
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 5 min · 20 min total
- easy
- 1
If you are going to use wooden skewers, soak them in water for at least 20 minutes. In a hot, dry skillet, toast cumin, coriander, fennel seed, fenugreek, and nigella seeds just until fragrant; remove from pan immediately so as not to burn.
- 2
Grind spices, with chili powder and salt, either in a mortar and pestle or a spice grinder, to a fine powder; transfer to a non-metallic bowl and stir in the lemon juice.
- 3
Add shrimp to the bowl and toss to coat; marinate 10 minutes. Meanwhile, preheat broiler. Thread skewers with 3 shrimps alternating with 3 pieces of pineapple.
- 4
Broil 4 inches from heat source until shrimp is opaque and cooked through, about 2 minutes per side; rush with marinade.
- 5
Serve with plenty of cilantro sprinkled over top.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
