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Greek Seasoned Prawns with Lemon, Dill and Yoghurt Sauce
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Chargrilled Prawn Skewers

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 Vanilla 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.

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