- 2tsp Tandoori paste
- 2tbsp thick yogurt
- 1 x 400g bag frozen, raw, shell-off prawns, defrosted
- For the raita:
- 3tbsp thick Greek yogurt
- 1tbsp fresh mint leaves, finely chopped
- You will need
- 4 skewers
Mix the Tandoori paste and yogurt, and season. Add the prawns, mix well and marinate in the fridge for 20 minutes.
Mix together the yogurt and mint for the raita, and season with salt and freshly ground black pepper. Set aside.
When you’re ready to cook the prawns, preheat the grill to its highest setting. Thread 5 marinated prawns on to each skewer and place under the grill for 2 minutes on each side or until cooked all the way through. Serve with wedges of lime and the raita on the side.