Tandoori Prawns

Ingredients

Prawns

500 grams, peeled and deveined

Yogurt

1 cup, plain

Lemon juice

2 tablespoons

Garlic paste

1 tablespoon

Ginger paste

1 tablespoon

Tandoori masala

2 teaspoons

Paprika

1 teaspoon

Turmeric

1/2 teaspoon

Cumin powder

1/2 teaspoon

Coriander powder

1/2 teaspoon

Salt

1/2 teaspoon, or to taste

Vegetable oil

for brushing the grill

Fresh cilantro

for garnish

Lemon wedges

for serving

Instructions

1. In a large bowl, combine yogurt, lemon juice, garlic paste, ginger paste, tandoori masala, paprika, turmeric, cumin powder, coriander powder, and salt. Stir until well-blended.
2. Add the prawns to the marinade, ensuring they are fully coated. Cover the bowl and let them marinate in the refrigerator for at least 1 hour, or overnight for maximum flavor.
3. Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for 30 minutes prior to prevent burning.
4. Thread the marinated prawns onto skewers, leaving a small gap between each prawn for even cooking.
5. Brush the grill grates with vegetable oil to prevent the prawns from sticking.
6. Grill the prawns for 2-3 minutes on each side, or until they are cooked through and have a nice charred appearance.
7. Remove the prawns from the grill and carefully take them off the skewers. Garnish with fresh cilantro.
8. Serve immediately with lemon wedges on the side, encouraging guests to squeeze fresh lemon juice over the prawns for added zest.