Make these prawn skewers the centrepiece of a big Middle Eastern BBQ spread. Sitting atop a bed of smoky baba ganoush, the prawns are covered with a Turkish bread sauce with butter and spices.
- extra-virgin olive oil, for drizzling
- 12 raw jumbo king prawns, butterflied and intestinal tract removed
- smoked potato salad, to serve (recipe here)
Chunky baba ganoush
- 4 eggplants
- 200 g plain Greek yoghurt
- 80 g tahini
- 2 garlic cloves, finely chopped
- large handful parsley leaves, chopped
- ½ lemon, juice
Ali Nazik sauce
- 1 loaf Turkish bread
- 1 tbsp extra-virgin olive oil
- 150 g butter
- 1 tbsp coriander seeds
- 1 tbsp capsicum paste
- 1 tbsp red Aleppo pepper
- 1 preserved lemon, pith discarded, skin finely diced
- 2 garlic cloves, thinly sliced
- 30 g slivered almonds, toasted
- 1 bunch coriander, picked and washed
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- For the chunky baba ganoush, prick the eggplants all over with a fork. Place in the hot coals and cook, turning occasionally until the outside is charred and the flesh is tender. Remove from the coals and stand until cool enough to handle. Peel and discard the skins, then roughly chop the flesh and place into a bowl. Add the remaining ingredients along with a good drizzle of olive oil and mix well. Check the seasoning, adding more salt or lemon juice if necessary. Transfer to a wide serving dish.
- Take 3 skewers and line up 3 prawns, side by side. Push the skewers through the head, and tail and one through the body to hold them next to each other. Brush with olive oil, season with salt and set aside until ready to cook.
- For the Ali Nazik sauce, place the Turkish bread on a metal rack over the hot coals and cook, turning occasionally, until warmed through and slightly charred. Place the olive oil and butter in a large frying pan over high heat. Add all the remaining ingredients except the almonds and stir until fragrant and foaming. Once the butter has foamed up, add the almonds, toss and remove from the heat. Tear pieces of the warmed Turkish bread into the sauce, add the coriander and toss to combine.
- Place the prawns, shell–side down on the wire rack over the coals and cook for a few minutes or until the meat is opaque on the outside but still a little translucent in the centre.
- To serve, place the cooked prawns over the baba ganoush and spoon over the Ali Nazik sauce. Serve with the smoked potato salad.
Join Shane Delia and friends for A Middle East Feast on SBS Food and SBS On Demand.