Summer tandoori prawn skewers recipe

Fresh seafood on the barbie is the ultimate taste of summer.

In the video above, My Kitchen Rules winner Radha and a special guest her mum, Renuka show us how to make this summer barbecue delight.

See the full recipe below.

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• Prep time: 40 mins
• Cook time: 5 mins
• Serves 4

Ingredients

• 500g prawns peeled and de-veined.
• 1 teaspoon of lemon/lime juice
• 2 tablespoon natural Greek yoghurt
• 2 teaspoon Tandoori masala
• 1 tablespoon Olive Oil
• 6-10x Skewers
• 1x Red Onion
• Coriander leaves for garnishing
• 1 teaspoon ghee/oil (for the charcoal smoke)

Tandoori Masala

• 1 tsp Kashmiri chilli powder
• 1 tsp Turmeric Powder
• ½ tsp Garam Masala
• 1 tsp Ginger and Garlic Paste
• Salt to taste

Smoke Component

• 1 x piece of Pro Smoke Premium Hardwood Lump Charcoal
• 1 set of matches

Tandoori curry paste:

1. Combine all Tandoori Masala in a bowl.
2. Add 2 tablespoons of Greek yoghurt and make the marinade into a paste.

Method

1. Combine homemade tandoori masala, yoghurt, and lemon juice in a bowl. (TIP: Ensure that the mixture has a paste-like consistency.)
2. Submerge the skewers you intend to use in a bowl of water and allow them to soak for 15-20 minutes. (TIP: This step is crucial to prevent the wooden skewers from burning during the prawn cooking process.)
3. Coat the prawns with tandoori curry paste and let them marinate for 10 minutes.
4. While the prawns are marinating, cut 1 red onion into petal like pieces.
5. Skewer the prawns and red onions alternately, ensuring a red onion is placed between each prawn.
6. Pre-heat a barbecue or grill pan to a high setting.
7. Drizzle the barbecue or grill pan with 1 tablespoon of olive oil and place the prawn skewers on the grill.
8. Grill the prawns over medium heat for about 2-3 minutes per side, ensuring they acquire beautiful char marks. (TIP: Look for the prawns to turn vibrant orange and curl up. Be vigilant to prevent overcooking, as it can lead to a rubbery texture.)
9. While the prawns are cooking, light the charcoal, until smoke is released.
10. Place the charcoal in a small dish using barbecue tongs.
11. Place the small dish with the charcoal in a plate and surround it with the grilled prawns.
12. Add a teaspoon of ghee on the charcoal to release the barbecue smoke and immediately place a lid or cloche over the plate and allow the charcoal smoke to infuse the prawns for at least 5 -10 mins.
13. Open the lid/cloche and release the smoke.
14. Garnish the prawns fresh coriander leaves, sliced red onion.

Serve with Mint Yoghurt Sauce, and a lemon wedge