Shrimp and Vegetable Tikka
Method
Prepare the Marinade: In a medium bowl, whisk together the plain natural yoghurt, extra virgin olive oil, lemon juice, ground turmeric, ground cumin, garam masala, ground coriander, paprika, minced garlic, and grated ginger. Season the marinade with salt and freshly ground black pepper, ensuring it is well combined and smooth.
Marinate the Prawns and Vegetables: Add the prawns, peppers, and onion chunks to the marinade, stirring to coat everything evenly. Cover the bowl with cling film and let it marinate in the refrigerator for at least 20–30 minutes, allowing the flavours to penetrate the prawns and vegetables.
Assemble the Skewers: Once marinated, thread the prawns and vegetables onto skewers, alternating between the prawns, peppers, and onions to create a colourful presentation.
Grill the Tikka: Preheat the grill or grill/broiler to a medium-high heat. Lightly oil the grill rack to prevent sticking. Place the skewers on the grill and cook for 4–5 minutes per side, turning once, until the prawns turn pink and the vegetables are slightly charred and tender.
Serve: Remove the prawn and vegetable tikka from the grill and transfer to a serving plate. Garnish with freshly chopped fresh coriander and serve hot with naan, accompanied by mint chutney or yoghurt raita for a delicious and complete meal.
This Shrimp and Vegetable Tikka offers a perfect balance of protein-rich shrimp and colorful, nutrient-packed vegetables, infused with aromatic Indian spices. The yogurt-based marinade keeps the shrimp tender while adding a tangy creaminess, and the grilled finish brings a smoky char to the dish. Paired with naan , this meal is both flavorful and satisfying.
Nutrition Facts
Per serving
