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Baharat Prawn Skewers with Mango Mint and Lime Yogurt

Serves 12


  • 1 cup Australian natural yogurt
  • 1/2 cup finely diced mango cheek
  • 2 teaspoons finely sliced mint leaves
  • 1/2 teaspoon finely zested lime rind
  • 12 whole green prawns, shelled and deveined leaving tail intact
  • 1/4 cup baharat*
  • lime wedges and mint leaves for serving
Download Recipe (PDF)


  1. 1. Combine yogurt, mango, mint and lime rind. Spoon into a serving bowl and set aside until required.
  2. 2. Thread prawn tails onto 15cm wooden skewers and coat with the baharat. Cook on a pre-heated grill plate each side until cooked through. Drizzle with a little lime juice and serve on a platter accompanied with flavoured yogurt, extra lime wedges and mint leaves.

Tips / Handy Hints

Note: * Baharat spice mix is a combination of oregano, bell pepper, sumac, coriander, cumin, cloves, cardamom and sea salt


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