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Lemon Shrimp Kebabs
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.
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.
