Za’atar Langoustines with Garlic Yoghurt 

Succulent langoustines, spiced and grilled to perfection are one of my favourite reasons for being alive! Cook this beauty for a quick lunch and be happy for the rest of the day. For a twist on this recipe, you can swap out the za’atar and instead use a harissa or tandoori blend. Also if you can't get hold of langoustines then just grab yourself some big shell on prawns. 

Serves 2 

Ingredients 

3 Tbsp olive oil

Zest of 1 and juice of 2 lemons

1 Tbsp Ginger-Garlic Paste

1 tsp salt

½ tsp Za’atar 

700g (1lb 9oz) langoustines or king prawns (jumbo shrimp), peeled, deveined and tails left on

Garlic Yoghurt

200g (scant 1 cup) Greek-style yoghurt

1 tsp lemon juice

1 garlic clove, minced 

1 Tbsp fresh chives, finely chopped 

Salt, to taste 

To serve 

Crispy salad leaves 

Freshly cut and buttered bread 

2 tbsp Garlic Yoghurt 

Method 

You will need 4–6 bamboo skewers soaked in water or, if using metal skewers, no soaking is needed.

Mix together the olive oil, lemon zest and half the juice, ginger-garlic paste, salt and za’atar in a bowl. Add the langoustines or prawns and combine to coat evenly. Leave to marinate for around 30 minutes. 

Meanwhile, to make your Garlic Yoghurt, add all the ingredients to a large bowl and mix thoroughly. Pop in the fridge, covered, until you are ready to serve.

Preheat your grill (broiler) to medium-high heat, making sure you oil the grill before adding the langoustines or prawns so they cook well and don’t stick.

Skewer the langoustines or prawns, place on the grill and cook for 3 minutes on each side, or until fully cooked. 

Squeeze over the remaining lemon juice and serve immediately with the yoghurt on the side, a crisp salad and a big hunk of buttered bread.