Dukkah prawn sosaties with labneh & tomato salad

January 20, 2022
Dukkah prawn sosaties with labneh & tomato salad: 

Spoil yourself with mouthwatering Mediterranean-inspired sosaties. They’re perfect for a light lunch after a big brekkie.

Dukkah prawn sosaties with labneh & tomato salad:

INGREDIENTS

  • 1.2 kg large uncooked king prawns 1⁄4 cup dukkah
  • 2 Tbsp. olive oil
  • 2 garlic cloves, crushed
  • 2 tsp. lemon zest

FOR THE MINTY TOMATO SALAD

  • 400 grams mixed baby tomatoes, chopped
  • 1 cup parsley leaves
  • 1⁄2 cup mint leaves
  • 2 Tbsp. red wine vinegar 1 Tbsp. garlic oil

TO SERVE

  • 280 grams labneh
  • 1 lemon, cut into wedges

METHOD

SHELL and devein prawns, leaving the tails intact.

COMBINE dukkah, oil, garlic and zest in a large bowl. Add the prawns and toss to coat.

THREAD prawns on to 8 sosatie sticks. Heat a lightly oiled grill over a high heat. Grill prawns for 4–5 minutes or until they change colour.

PLACE the salad ingredients in a bowl and toss to combine. Serve skewers with salad, labneh and lemon wedges.

HANDS-ON TIME 30 minutes | TOTAL TIME 30 minutes | SERVES 4 | GLUTEN-FREE VEGETARIAN | QUICK & EASY

ALSO SEE GINGER PRAWN CAULIFLOWER ‘FRIED RICE’ RECIPE 

Ginger prawn cauliflower ‘fried rice’

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