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Barbecued Prawn & Eggplant Kebabs with Tahini & Sumac Dressing

Quick and easy, this flavoursome wrap is the perfect way to beat the heat and use up any leftover protein in the fridge.

Barbecued Prawn & Eggplant Kebabs with Tahini & Sumac Dressing

Serves 4

2 garlic cloves, finely grated
½ tsp chilli flakes
16 green king prawns, peeled and tails intact
1/3 cup olive oil
2 tbsp lemon juice
1 tsp caster sugar
1 small red onion, thinly sliced
1 large eggplant, sliced lengthways
4 large pita breads
2 cups baby spinach leaves
6 red radishes, thinly sliced
½ cup coriander leaves, to serve

Tahini & yoghurt dressing

1 tbsp tahini
1 tsp sumac
1 tbsp lemon juice
½ cup natural yoghurt

Combine garlic, chilli, prawns and 1 tablespoon of oil in a bowl. Season with salt and freshly ground black pepper; toss to coat. Cover and refrigerate for 20 minutes.

Combine lemon juice, sugar and onion in a bowl. Set aside until ready to serve.

To make tahini and yoghurt dressing, whisk all ingredients together. Season; set aside.

Combine the remaining oil with eggplant slices; season.

Heat a chargrill pan over medium heat, cook eggplant in batches for 6-8 minutes each side or until cooked through and golden. Remove from heat; set aside. Add prawns to pan; cook for 2-3 minutes each side or until just cooked through.

To serve, top pita breads with spinach leaves, eggplant, radishes, red onion and prawns. Drizzle with tahini dressing and top with coriander leaves.

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