Tandoori Prawn Skewers

Flavoursome prawns are minutes away! The perfect meal to whip up for lunch or dinner

Spice Level
Total Time


Serves 4

32 raw king prawns, peeled
8 wooden skewers
Pinch of sea salt


  • 2 tbsp. Patak’s Tandoori Paste
  • 130g (½ cup) Greek yoghurt
  • Juice of 1 lime

Eggplant and Pickle Dressing

  • 250g (1 cup) Greek yoghurt
  • 2 tbsp. Patak’s Eggplant Pickle
  • 1 clove of garlic
  • Twist of black peppercorns


  1.  Soak skewers in warm water.

  2.  Mix Patak’s Tandoori Paste with lime juice   and yoghurt.

  3.  Thread 4 prawns onto each skewer.

  4.  Coat skewers in marinade, cover and set   aside.

  5.  Preheat BBQ to mid-high heat.

  6.  Grill each skewer for 2-3 minutes on each   side, until cooked through.

  7.  Baste with extra marinade and season with   sea salt.
  8.  To make eggplant pickle dressing, place all   ingredients into a food processor and blend   until smooth.
  9.  Serve with eggplant pickle dressing and lime wedges.