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Prawn tikka skewers with mint and cucumber yogurt
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150g low-fat natural yogurt
1 tbsp garam masala
¼ tsp ground turmeric
200g raw peeled king prawns
5cm piece cucumber, deseeded
½ x 20g pack mint, roughly chopped
1 lime, cut into wedges
25g baby leaf salad
2 Lloyd Grossman chapattis, to serve
1. Mix together half the yogurt, the garam masala and the turmeric in a bowl. Add the prawns, mix well then thread onto 6 short skewers. Grill in a griddle pan or under the grill for 3 minutes on each side until cooked through.
2. Meanwhile, coarsely grate the cucumber, squeezing out any excess liquid. Spoon the remainder of the yogurt into a serving bowl. Add the grated cucumber, chopped mint and a squeeze of lime juice, to taste.
3. Pile the salad leaves onto the chapattis and top with the skewers. Place the mint and cucumber yogurt in little bowls on the side and serve with lime wedges for squeezing over.
Typical values per serving:
This recipe was first published in July 2011.