Moroccan prawn skewers

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Moroccan prawn skewers Eat Ireland Jocelyn Doyle Burren Balsamics Letterbox Larder Easy Food

Serves 2


300g raw prawns
1 red pepper, deseeded and chopped into chunks
1 courgette, chopped into chunks
1  red onion, chopped into chunks 
2 tbsp olive oil, plus.extra for cooking
2 tbsp Letterbox Larder Moroccan Spice Bag seasoning


For the lemon yoghurt sauce:
80g full fat plain Greek yoghurt
Zest and juice of ½ a lemon 
1 garlic clove, crushed
2 tbsp fresh coriander, chopped, plus extra to serve
Salt and black pepper


To serve:
Good crusty bread
Mixed leaves


Learn more about the Letterbox Larder range of spices and balsamic vinegars here!


  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.

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

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