Grilled tiger prawn shish kebabs with spicy cracked wheat salad and tomato dressing

Grilled tiger prawn shish kebabs with spicy cracked wheat salad and tomato dressing

By
From
New Middle Eastern Food
Serves
4
Photographer
Mark Roper

Cooking prawns in their shells intensifies the flavour and stops them drying out as quickly. Tiger prawns are robust enough to serve with this highly spiced dressing and warm burgul salad. You can also sprinkle them with a little of the spice mix before cooking. The salad should be served as soon as possible after it’s made or it will start to go soggy.

Ingredients

Quantity Ingredient
16 tiger prawns
sea salt and freshly ground black pepper
olive oil
450ml Spicy tomato dressing

Spicy cracked wheat salad

Quantity Ingredient
200g fine white burghul, rinsed in cold water
1 tablespoon golden raisins, roughly chopped
360ml water
1 teaspoon Golden spice mix
sea salt and freshly ground black pepper
1 long red chilli, seeded and finely diced
1 medium tomato, seeded and finely diced
1/3 cup finely shredded flat-leaf parsley leaves
1 small garlic clove, finely chopped
60ml extra-virgin olive oil
1 lemon, juiced

Method

  1. Cut the heads off the prawns and use a pair of scissors to trim off their legs. To split the prawns open, use a small, sharp knife to cut each prawn in half lengthwise, through the underbelly, to the shell. Pull away the intestinal tract, open the two halves out and then fold them back on themselves. Cut each prawn in half crosswise, and slide the pieces onto soaked wooden skewers. You should have two whole prawns (four halves) on each skewer.
  2. Put the burgul and raisins into a small saucepan and add the water. Sprinkle on the spice mix, season lightly and stir well. Bring to the boil, then cover and simmer gently for 6–8 minutes, or until all the water has been absorbed. Tip into a mixing bowl and add the remaining ingredients. Use a fork to break up the burgul and mix everything together well.
  3. Heat a griller or barbecue, or heat some oil in a large non-stick frying pan. Sprinkle the prawns lightly with salt and pepper. Cook the prawns until they just turn pinkish-red, turning once. To serve, mound the cracked-wheat salad onto a large serving platter and stack the prawns around it. Serve a jug of the spicy tomato dressing on the side for people to help themselves.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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