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Bbq prawns with macadamia dukkah and mint lemon yoghurt

Bbq prawns with macadamia dukkah and mint lemon yoghurt

Enjoy this flavoursome dish at your next summer BBQ.

1 cup plain Greek-style yoghurt
1 cup mint leaves, loosely packed, finely chopped
1 tablespoon lemon juice macadamia dukkah
1kg green prawns, peeled, tails intact, de-veined
bamboo skewers, soaked in water for 30 minutes
macadamia oil, for brushing
lemon wedges, to serve



In a medium sized bowl, combine the yoghurt, mint leaves and lemon juice and set aside. Pour the macadamia dukkah onto a large plate, reserving 2 tablespoons.

Thread the prawns, tail end first, onto the bamboo skewers. Roll each prawn in the macadamia dukkah, place in a single layer on a large tray and lightly brush both sides with macadamia oil.

Preheat a chargrill on a medium heat. Cook the prawns on the grill, turning constantly to prevent burning, for 3 to 4 minutes or until the prawns change to a deeper orange colour.

Remove from the heat, place on a serving platter and sprinkle with the reserved macadamia dukkah. Serve with the minty lemon yoghurt and lemon wedges.

Categories: festive

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