Serves 2
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For the lemon yoghurt sauce:

To serve:

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  1. If you’re using wooden skewers, soak them in cold water for 30 minutes before using.
  2. Place the prawns and vegetables in a bowl and drizzle over the olive oil. Sprinkle with the Letterbox Larder Moroccan Spice Bag seasoning and set aside for 10 minutes.
  3. In a small bowl, stir together all of the ingredients for the lemon yoghurt sauce. Season with salt and pepper, then set aside.
  4. Thread the prawns and vegetables alternately onto 6-8 skewers.
  5. Brush a griddle pan or barbecue with olive oil and preheat to a medium-high heat.
  6. Cook the prawn skewers for 7-8 minutes or until the prawns are cooked and the vegetables have softened, turning regularly.
  7. Place on a serving platter with some chunks of good bread and mixed leaves. Drizzle the skewers with a little of the lemon yoghurt sauce, serving the rest alongside.

Nutrition Facts

Per Serving: 436kcals, 21g fat (5.2g saturated), 19.6g carbs (9.2g sugars), 45.2g protein, 5.7g fibre, 0.362g sodium

DinnerFish & seafoodDiabetic-friendlySpecial OccasionsHigh-proteinCuisinesBarbecueMoroccanQuick and easyMake it Healthy

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