• BBQ sumac prawn cocktail with avocado and sumac yoghurt (Lina Jebeil)Source: Lina Jebeil

Taking on the retro prawn cocktail in this sumac-inspired version giving a tangy lemony twist to a supreme starter.






Skill level

Average: 4.2 (20 votes)


  • 15 large prawns, peeled & deveined (leaving tail intact)
  • 3 tbsp olive oil
  • 3 garlic cloves, minced
  • 2 tsp sumac (see Note)
  • 2 tsp pomegranate molasses
  • 1 tbsp parsley leaves, finely chopped
  • 1 Lebanese round pita bread
  • 1 baby cos lettuce
  • 2 avocados, peeled, deseeded & quartered lengthways 

Avocado & Sumac Yoghurt Sauce

  • 1 cup plain yoghurt
  • ½ avocado, peeled, seed removed
  • ½ lemon, juiced
  • 1 tsp sumac
  • 2 garlic cloves, minced
  • 3 medium gherkins, finely chopped
  • 1 tbsp parsley leaves

Cook's notes

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.


Marinating time: 30 minutes

Preheat the oven to 180°C.

Place 2 tablespoons of olive oil, minced garlic, 1 teaspoon sumac, pomegranate molasses and parsley into a bowl and mix to combine.

Add the peeled prawns to this bowl and toss until prawns are covered evenly with marinade. Refrigerate for 30 minutes.

Place the Lebanese bread on a baking tray. Brush remaining 1 tablespoon of olive oil all over top side of bread. Sprinkle evenly with 1 teaspoon of sumac. Bake for 5 – 6 minutes or until bread is golden and crispy. Break bread into large pieces and set aside for serving.

To make dressing, place all ingredients into a bowl and mix well. Refrigerate until needed for serving.

Heat a grill plate or bbq. Once hot, remove prawns from marinade (discard remaining marinade) and cook for 2 to 3 minutes on each side until just cooked through.

To serve, place 3 or 4 lettuce leaves on a plate/serving dish. Top with pieces of crispy sumac Lebanese bread, a quarter slice of avocado, 3 prawns and a drizzle of the avocado and sumac yoghurt sauce. Serve immediately with an extra squeeze of lemon.


• Sumac is the dried and powdered fruits of the plant rhus. It has a tangy lemony flavour and commonly used as a spice in Middle Eastern cuisine. Sumac can now be purchased from most major supermarkets around Australia.


Photography, styling and food preparation by Lina Jebeil.

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