Greek Seasoned Prawns with Lemon, Dill and Yoghurt Sauce

Serves:

Cooking Time:

< 30 min

Ingredients:

Greek Seasoned Prawns:
60 ml olive oil
1 garlic clove, crushed
1 lemon juice
1 lemon zest
10 ml fennel seeds
5 ml smoked paprika
15 ml dried origanum, A pinch of salt
2 red onion, cut into chunks
500 g peeled prawns
6 baby marrow, cut into thin ribbons using a vegetable peeler

To serve:Lemon

dill & yoghurt sauce:
250 ml LANCEWOOD® Double Cream Plain Yoghurt
30 ml freshly squeezed lemon juice
1 lemon zest
30 ml fresh dill
salt & freshly ground black pepper
1 small clove garlic, crushed
smoked paprika

Method

Greek seasoned prawns:

Mix the olive oil, garlic, lemon juice and zest, fennel seeds, paprika, oregano, salt and pepper together. Add the prawns and toss to mix. Cover and refrigerate for 2 hours.
Thread the prawns onto wooden skewers, alternating with concertinaed baby marrow strips and onion chunks.
Brush with the remaining marinade just before cooking.

Cooking options:

Oven grilling: Place on a baking sheet lined with baking paper and place under a hot grill. Grill for 5 – 8 minutes per side.

Stove cooking: Heat a griddle pan over medium heat. Brush the skewers with oil and place in the heated pan. Fry for 5 – 8 minutes per side.

Air fryer cooking: Place the skewers in a single layer in the basket of the air fryer. Air fry for 5 minutes on 200oC. Turn over and air fry for a further 5 minutes.

To serve:

Yoghurt dipping sauce: Mix all the ingredients for the sauce together and spoon into a serving bowl. Sprinkle smoked paprika on top and serve with the prawn skewers.

HINTS & TIPS: Soak the skewers in water before using to prevent them from burning when grilling.