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.