Authentic flavours make these juicy skewers a real hit. They're really simple to prepare and cook (you just need to leave them for an hour or two to marinade) and they are devilishly easy to eat. Great for a curry night; serve with coriander rice, cucumber raita and garlic naan or just with a fresh green salad if you want something lighter. They're also perfect for a BBQ. Yum.
Serves 2
Ingredients
200g raw king prawns
1 tablespoon Greek yoghurt
2 cloves of garlic, crushed
1 inch of fresh ginger, peeled and grated
Juice of 1/2 lemon (+ a little more for squeezing over the cooked skewers)
1 teaspoon of gram flour
1 teaspoon of garam masala
1 teaspoon mild chilli powder
1/2 teaspoon of turmeric powder
Good pinch of sea salt
1 teaspoon ghee, melted (optional)
Directions
Place all of the ingredients into a bowl (except the ghee).
Mix well to ensure that the prawns are well covered.
Cover with cling film and leave to marinade in the fridge for 1-2 hours.
Preheat a grill to a high heat.
Thread the prawns onto metal skewers.
Grill the prawns for 4-5 minutes (keep an eye on them).
Rotate the skewers and grill for a further 4-5 minutes until the prawns are beautifully cooked and have slightly charred edges (the charred edges give the authentic tandoori taste).
Baste the skewers with the melted ghee, if using.
Squeeze some lemon juice over the cooked skewers and serve immediately.