Go Back
Bbq prawns with macadamia dukkah and mint lemon yoghurt
Enjoy this flavoursome dish at your next summer BBQ.
Course Light Meal
Preference Gluten Free
Perfect for Entertaining
Skill level Easy


  • bamboo skewers, soaked in water for 30 minutes


  • 1 cup plain Greek-style yoghurt
  • 1 cup mint leaves loosely packed, finely chopped
  • 1 tbsp lemon juiceĀ macadamia dukkah*
  • 1 kg green prawns peeled, tails intact, de-veined
  • 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.


*See recipe for macadamia dukkah here.


Calories: 860kcalCarbohydrates: 23gProtein: 158gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1270mgSodium: 5746mgPotassium: 1668mgFiber: 4gSugar: 6gVitamin A: 3720IUVitamin C: 14mgCalcium: 869mgIron: 5mg