Greek Seasoned Prawns with Lemon, Dill and Yoghurt Sauce

Greek Seasoned Prawns:

 

Lemon, dill and yoghurt sauce:

Greek seasoned prawns:
Mix the olive oil, garlic, lemon juice and zest, fennel seeds, paprika, oregano and seasoning to taste together.

Add the prawns and toss to mix. Cover and refrigerate for 2 hours. Thread the prawns onto wooden skewers, alternating with concertinaed baby marrow strips and onion chunks.

Bruch with the remaining marinade just before cooking.

Grilling:
Place on a baking sheet lined with baking paper and place under a hot grill. Grill for 5 to 8 minutes on each side. Serve with lemon, dill and garlic sauce.

Stove top:
Heat a griddle pan until medium hot. Brush the skewers with oil and place in the heated pan. Fry for 5 to 8 minutes on each side. Serve with lemon, dill and garlic sauce.

Air fryer baking:
Place the skewers in a single layer in the basket of the air fryer. Air fry for 5 minutes on 200^oC. Turn over and air fry for a further 5 minutes. Serve with lemon, dill and garlic sauce.

Lemon, dill and yoghurt sauce:
Mix all the ingredients for the sauce together. Spoon into a serving bowl. Sprinkle smoked paprika on top and serve with the prawns.

HINTS & TIPS:
Soak the skewers in water before using to prevent them from buying when grilling.

Save time by buying cooked prawns and only marinade them for 30 minutes. Reduce cooking time to 2 minutes on each side for all cooking methods.