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Barbecued sumac prawns with yoghurt flatbread

Australian Gourmet Traveller recipe for barbecued sumac prawns with yoghurt flatbread.

By Emma Knowles, Lisa Featherby & Alice Storey
  • 30 mins preparation
  • 30 mins cooking plus resting, marinating, cooling
  • Serves 4 - 6
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Barbecued sumac prawns with yoghurt flatbread


  • 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 self-raising flour (3 cups)
  • 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


  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    Barbecue prawn skewers, turning occasionally, until just cooked through (2-3 minutes).
  • 6
    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.


Drink Suggestion: Chilled young red grenache. Drink suggestion by Max Allen