For the dip:

  • finely grated zest of 1 large lime
  • 500 g (minus 4 tbsp – see below) natural Greek yogurt
  • 1 large handful of mint leaves
  • 1 tsp nigella seeds

For the marinade:

  • 4 tbsp natural Greek yogurt
  • 1 tbsp peeled finely chopped root ginger
  • 1 tsp paprika
  • 2 tsp garam masala
  • juice of 1 large lime

For the skewers:

  • 30 raw peeled jumbo king prawns
  • 3 tbsp sunflower oil

To serve:

  • 1 cucumber, peeled and cut into short batons
  • lime cheeks
  • mint leaves


  1. 1

    For the dip, whiz together the lime zest, yogurt and mint leaves in a food processor until the mint is finely chopped. Add 1 tablespoon of cold water, season to taste and whiz again briefly. Tip into a serving bowl, cover and chill.

  2. 2

    For the marinade, mix together the 4 tablespoons of Greek yogurt with the ginger, paprika, garam masala and lime juice; season.

  3. 3

    Prepare your prawns by making a small incision down the length of each prawn; if necessary, pull away and discard the black digestive cord. Rinse the prawns and pat dry. Thread on to skewers. Transfer to a shallow dish and coat thoroughly in the marinade. Cover and chill for 30 minutes.

  4. 4

    Place a small frying pan over a medium heat. Add the nigella seeds and toast lightly for 1 minute or until they release a lovely smell. Sprinkle over the dip.

  5. 5

    Preheat a griddle pan or grill to high. Wipe off the excess marinade from the prawn brochettes and brush with the oil. Place on the griddle pan or under the grill for 4-6 minutes, turning, until they are pink and cooked through. Arrange with the cucumber batons and lime cheeks on a platter. Scatter with mint leaves and serve with the bowl of dip.


    Kitchen secret: soak wooden skewers in cold water for 30 minutes before using.

Nutritional Details

Each serving provides
  • Energy 976kj 233kcal 12%
  • Fat 15.4g 22%
  • Saturates 5.2g 26%
  • Sugars 2.6g 3%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 465kj/111kcal

Each serving provides

7.2g carbohydrate 1.9g fibre 15.5g protein

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