Dukkah prawn skewers with labne & minty tomato salad

A Middle Eastern twist to grilled prawns with a nutty pistachio topping and creamy labne on the side.

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Dukkah prawn skewers
  • 1.2 kilogram (2½ pounds) large uncooked king prawns
  • 1/4 cup (35g) pistachio dukkah
  • 2 tablespoon olive oil
  • 2 clove garlic, crushed
  • 2 teaspoon finely grated lemon rind
  • 280 gram labne
  • 1 lemon, cut into wedges
Minty tomato salad
  • 400 gram baby heirloom tomatoes, chopped coarsely
  • 1 cup loosely packed fresh flat-leaf parsley leaves
  • 1/2 cup loosely packed fresh mint leaves
  • 2 tablespoon red wine vinegar
  • 1 tablespoon garlic-infused oil


Dukkah prawn skewers
  • 1
    Shell and devein prawns leaving tails intact.
  • 2
    Combine dukkah, oil, garlic and rind in a large bowl; add prawns, toss to coat in dukkah mixture.
  • 3
    Thread prawns onto 8 bamboo skewers. Cook skewers on a heated oiled grill plate (or grill or barbecue) until prawns change colour.
  • 4
    Meanwhile, make the minty tomato salad. Place ingredients in a large bowl; toss gently to combine. Season to taste.
  • 5
    Serve skewers with salad, labne and lemon wedges.


To save time, buy prawns already shelled from the fishmonger; you will need about 600g (1¼ pounds). Dukkah is found in the spice aisle of supermarkets. Cover the ends of the bamboo skewers in foil to prevent them from burning during cooking.

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