Prawn tikka skewers with mint and cucumber yogurt

Low fat


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. 

Prawn tikka skewers with mint and cucumber yogurt
  • Preparation time: 9 minutes
  • Cooking time: 6 minutes
  • Total time: 15 minutes 15 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 966.504kJ
Fat 3.8g
Saturated Fat 1.3g
Carbohydrate 24.4g
Sugars 8.3g
Salt 1.4g

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3 stars

Average user rating Based on 11 ratings

This recipe was first published in Fri Jul 01 10:22:00 BST 2011.