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Lemon Shrimp Kebabs
Info
Lemon shrimp kebabs made with our secret ingredient, Ras El Hanout, and served with a Sumac Garlic yoghurt dip for a bright, tangy finish. A simple, fresh dish with plenty of flavour.Ingredients
Method
Ingredients
Shrimp kebabs
- 300g raw king prawns
- 1 tbsp olive oil
- Zest of 1 lemon
- Juice of ½ lemon
- 2 tsp Bart Garlic Paste
- 1 tsp Bart Sweet Smoked Paprika
- 1 tsp Bart Ras El Hanout
- ½ tsp Bart Ground Cumin
- Pinch Bart Chilli Flakes
- Salt + pepper, to taste
- Small handful fresh parsley, chopped
Sumac yogurt dip
- 120g Greek yogurt
- 1 tsp Bart Garlic Paste
- 1 tsp lemon juice
- 1 tsp olive oil
- 1 tsp Bart Sumac
- Salt
Method
- Mix all prawn marinade ingredients together in a medium bowl. Add the prawns and toss to coat. Leave to marinate for 15-20 minutes in the fridge.
- Thread prawns onto skewers.
- Cook in a hot griddle pan or under the grill for 2–3 mins per side until charred and pink.
- Mix all the dip ingredients together in a small bowl.
- Serve prawns with the yogurt dip, an extra sprinkle of Sumac and lemon wedges.
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