Dukkah prawn skewers with labneh & tomato salad

Prep 0 h : 15 m
Cook 0 h : 15 m


  • 1.2kg large uncooked king prawns (shrimp)

    35g pistachio dukkah

    2 tbsp olive oil

    2 cloves garlic, crushed

    2 tsp finely grated lemon rind

    280g labneh

    1 lemon, cut into wedges

    For minty tomato salad, mix:

    400g mixed baby heirloom tomatoes, coarsely chopped

    1 cup loosely packed fresh flat-leaf parsley leaves

    ½ cup loosely packed fresh mint leaves

    2 tbsp red grape vinegar

    1 tbsp garlic oil

    Salt, to taste


  • 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.

    Serve skewers with salad, labneh and lemon wedges.