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Barbecued sumac prawns with yoghurt flatbread

Thread pieces of spring onion onto skewers for a bit of variety.

You'll need

1 kg medium uncooked prawns, peeled, tails intact 1 garlic clove, finely chopped 2 tsp sumac Finely grated rind of 1 lemon, juice of 2, plus wedges to serve 100 ml olive oil, plus extra for drizzling 1 cup each coarsely torn mint and flat-leaf parsley 3 spring onions, thinly sliced   Yoghurt flatbread 500 gm (3 cups) self-raising flour 1 tbsp baking powder 400 gm thick plain yoghurt 50 ml olive oil   Smoky eggplant 4 eggplant 150 ml extra-virgin olive oil 150 gm hulled tahini Juice of 3 lemons, or to taste 2 garlic cloves, finely chopped 3 tsp each ground cumin and ground coriander 1 cup coriander, coarsely chopped


  • 01
  • For yoghurt flatbread, stir flour, baking powder and 2 tsp sea salt in a bowl to combine, add yoghurt and oil and stir to combine. Turn out onto a lightly floured surface, knead until a soft dough forms (1-2 minutes), wrap in plastic wrap and refrigerate to rest (1 hour). Divide into 10 pieces, roll each piece into a ball, then roll out on a lightly floured surface to 3mm thick and store between pieces of baking paper until you’re ready to cook.
  • 02
  • Combine prawns, garlic, sumac, lemon rind, half the lemon juice and 60ml oil in a non-reactive bowl, season to taste and refrigerate to marinate (30 minutes). Thread prawns onto skewers, place on a tray and drizzle with a little extra oil.
  • 03
  • For smoky eggplant, heat barbecue to high heat and cook eggplant, turning occasionally, until charred and very tender (10-15 minutes), then set aside to cool slightly (15 minutes). Cut each eggplant in half, scoop flesh into a colander and set aside to drain (10 minutes). Transfer to a bowl, stir in remaining ingredients, except fresh coriander, season to taste and set aside to cool. Stir in fresh coriander just before serving.
  • 04
  • Drizzle each side of flatbread with a little extra oil and grill on the barbecue in batches, turning once, until golden and slightly charred (1-2 minutes each side), then set aside.
  • 05
  • Barbecue prawn skewers, turning occasionally, until just cooked through (2-3 minutes).
  • 06
  • Combine herbs, spring onion, remaining lemon juice and remaining oil in a bowl and season to taste. Serve with prawn skewers, warm yoghurt flatbread, smoky eggplant and lemon wedges.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Chilled young red grenache.

Featured in

Dec 2013

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