Barbecued spiced prawns with yoghurt and cucumber salad

Yoghurt and cucumber salad make a refreshing accompaniment to the spicy prawns.

Recipe «Barbecued spiced prawns with yoghurt and cucumber salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp fenugreek seeds , ground, 1 tsp turmeric, 1 tsp garam masala, 1/4 cup tamarind puree, 1 tsp cayenne pepper , 3 garlic cloves, crushed, 2 tsp tomato paste, 1/2 cup olive oil , 16 extra large king prawns , peeled, deveined, 1 cup natural yoghurt, 1/3 cup lemon juice, 8 qukes , quartered lengthways, halved widthways, 1/2 white onion, thinly sliced, 1 cup spearmint leaves.

Ingredients:

• 1 tbsp fenugreek seeds , ground 
• 1 tsp turmeric 
• 1 tsp garam masala 
• 1/4 cup tamarind puree 
• 1 tsp cayenne pepper 
• 3 garlic cloves, crushed 
• 2 tsp tomato paste 
• 1/2 cup olive oil 
• 16 extra large king prawns , peeled, deveined 
• 1 cup natural yoghurt 
• 1/3 cup lemon juice 
• 8 qukes , quartered lengthways, halved widthways 
• 1/2 white onion, thinly sliced 
• 1 cup spearmint leaves 

Instructions

1. Combine fenugreek, turmeric, garam masala, tamarind puree, cayenne pepper, garlic, tomato paste and 100ml olive oil in a medium bowl. Season with salt and 1/4 teaspoon ground black pepper. Add prawns and stir to evenly coat. Cover with plastic wrap and place in fridge overnight to marinate.
2. Soak 8 bamboo skewers in water for 10 minutes. Thread prawns among skewers. Preheat a barbecue or chargrill pan on high. Add the prawns and cook for 2-4 minutes each side or until cooked.
3. Meanwhile, combine yoghurt with 1/4 cup (60ml) lemon juice in a small bowl. Season with salt and pepper. Combine qukes, onion and mint in a large bowl and toss gently to combine. Serve prawns with cucumber salad and yoghurt dressing.