Dukkah Prawn Skewers with Labne and Minty Tomato Salad
Salad
Ingredients
Dukkah prawn skewers:
1.2 kilogram (2½ pounds) large uncooked king prawns
1/4 cup (35g) pistachio dukkah
2 tablespoon olive oil
2 clove garlic, crushed
2 teaspoon finely grated lemon rind
280 gram labne
1 lemon, cut into wedges
Minty tomato salad:
400 gram baby heirloom tomatoes, chopped coarsely
1 cup loosely packed fresh flat-leaf parsley leaves
1/2 cup loosely packed fresh mint leaves
2 tablespoon red wine vinegar
1 tablespoon garlic-infused oil
Description
A Middle Eastern twist to grilled prawns with a nutty pistachio topping and creamy labne on the side.
We’ve added a Middle Eastern twist to grilled prawns with a nutty dukkah topping and creamy labne one the side and served with a fresh minty tomato salad to complete the dish. Tastes like summer is here and time to celebrate.
Directions
Shell and devein prawns leaving tails intact.
Combine dukkah, oil, garlic and rind in a large bowl; add prawns, toss to coat in dukkah mixture.
Thread prawns onto 8 bamboo skewers. Cook skewers on a heated oiled grill plate (or grill or barbecue) until prawns change colour.
Meanwhile, make the minty tomato salad. Place ingredients in a large bowl; toss gently to combine. Season to taste.
Serve skewers with salad, labne and lemon wedges.
Notes
To save time, buy prawns already shelled from the fishmonger; you will need about 600g (1¼ pounds). Dukkah is found in the spice aisle of supermarkets. Cover the ends of the bamboo skewers in foil to prevent them from burning during cooking.