Enjoy this flavoursome dish at your next summer BBQ.
Equipment
- bamboo skewers, soaked in water for 30 minutes
Ingredients
- 1 cup plain Greek-style yoghurt
- 1 cup mint leaves loosely packed, finely chopped
- 1 tbsp lemon juice macadamia dukkah*
- 1 kg green prawns peeled, tails intact, de-veined
- macadamia oil for brushing
- lemon wedges to serve
Instructions
- 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.
Notes
*See recipe for macadamia dukkah here.