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Barbecued sumac prawns

Ingredients
  • medium uncooked prawns, peeled with tails intact 1kg
  • garlic clove, finely chopped 1
  • sumac 2tsp
  • lemons 3
  • olive oil, plus extra for drizzling 100ml
  • mint, torn 25g
  • flat-leaf parsley, torn 25g
  • spring onions, thinly sliced 3
Method
  • Combine prawns, garlic, sumac, lemon rind from 1 lemon, lemon juice from 1 lemon and 60ml oil in a bowl, season to taste and refrigerate to marinate for 30 minutes.

  • Thread prawns onto skewers, place on a tray and drizzle with a little extra oil.

  • Barbecue prawn skewers, turning occasionally, until just cooked through (2-3 minutes).

  • Combine herbs, spring onion, lemon juice from 1 lemon and remaining oil in a bowl and season to taste. Serve with prawn skewers, warm yoghurt flatbread, smoky aubergine and lemon wedges (flatbread and dip recipes available seperately).

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Barbecued sumac prawns

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