Serves 4

Prep time 20 mins plus marinade time


24 Prawns, large raw, peeled with tails on
8 Bamboo skewers soaked in water
½ cup plain yoghurt
1 handful coriander, chopped, to serve

For the marinade

3 tbsp. tomato paste
1 tbsp. soy sauce
1 clove garlic, minced
¾ tsp. smoked paprika
¾ tsp. ground cumin
½ lemon, juiced
1½ tbsp honey, melted
1 tbsp. oil


Mix all marinade ingredients together. Combine the prawns with marinade and leave in fridge to marinate for at least 1 hour, or up to 24 hours. When ready to cook, preheat barbecue to medium high heat. Lift prawns out of marinade (reserving any leftover marinade) and thread 3 prawns (or 6 smaller prawns) on to each bamboo skewer. Season prawns with a little salt and cook on barbecue for 2 minutes, turning once. Heat remaining marinade in a small pot on the stove top, or in the microwave, then mix with yoghurt and coriander. Serve prawn skewers with yoghurt sauce to dip.

Charlene Bugeja

Charlene Bugeja

"Eat according to the seasons and use local ingredients." Self-taught, stay at home mother of two. She literally devours cookbooks and doesn’t miss a show.

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