Succulent prawns, 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.
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) king prawns (jumbo shrimp), peeled, deveined and tails left on
200g (scant 1 cup) Greek-style yoghurt
1 tsp lemon juice
1 garlic clove, minced
1 Tbsp fresh chives, finely chopped
Salt, to taste
Crispy salad leaves
Freshly cut and buttered bread
2 tbsp Garlic Yoghurt
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 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 prawns so they cook well and don’t stick.
Skewer the prawns, place on the grill and cook for 3 minutes on each side.
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.