Tandoori Prawn (Shrimp) Skewers

Name: Tandoori Prawn (Shrimp) Skewers
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8 skewers
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 24 large raw prawns; 8 skewers; 0.5 cup plain yogurt; 0.5 tsp chili powder; 0.5 tsp turmeric; 0.5 tsp ground cumin; 0.5 tsp ground coriander; 0.5 tsp minced fresh ginger; 1 tsp minced garlic

Grilled prawns, yogurt and coriander, warmed with chilli and turmeric, South Asian kebabs.

1 hr · Serves 8 · Easy

Ingredients

Prawn skewers

24 large raw prawns, 3 per skewer
8 skewers

Marinade

118.29 mlplain yogurt, lactose free plain yogurt; or 1/2 cup soy yogurt (lactose free plain yogurt)
0.5 tspchili powder
0.5 tspturmeric
0.5 tspground cumin
0.5 tspground coriander
0.5 tspminced fresh ginger
1 tspminced garlic

Method

Start cooking mode

Time: Prep 30 min · Cook 30 min · 60 min total
Difficulty: easy

1
For the marinade-Combine all ingredients and mix well. Set aside. Peel and devein prawns, leaving the tails intact.
2
Thread 3 prawns onto each skewer, through the tail and then through the body of the prawn. Place into a shallow dish.
3
Pour over the marinade, cover and return to the fridge to keep cool (or place them back in your esky if outdoors.) Allow to stand at least 30 minutes.
30 min
4
Heat your BBQ or grill. Add the kebabs and pour over any remaining marinade. Cook for a few minutes on each side until done.