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
Soak skewers in warm water.
Mix Patak’s Tandoori Paste with lime juice and yoghurt.
Thread 4 prawns onto each skewer.
Coat skewers in marinade, cover and set aside.
Preheat BBQ to mid-high heat.
Grill each skewer for 2-3 minutes on each side, until cooked through.
- Baste with extra marinade and season with sea salt.
- To make eggplant pickle dressing, place all ingredients into a food processor and blend until smooth.
- Serve with eggplant pickle dressing and lime wedges.