Spiced prawn skewers with coriander pilaf and lime yoghurt

Add a citrus twist to dinner time with this delicious seafood dish. This recipe sees zesty prawn skewers paired with rice pilaf and served with lime yoghurt. Enjoy for an easy, healthy weeknight meal

By Jennene Plummer
  • 20 mins preparation
  • 25 mins cooking
  • Serves 4
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  • 24 prawns, peeled, deveined, tails on
  • 2 tablespoon olive oil
  • 2 teaspoon lime zest, finely grated
  • 2 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon chilli flakes
  • 8 bamboo skewers, soaked
  • 1 onion, thinly sliced
  • 1 teaspoon ground turmeric
  • 1 1/2 cup basmati rice, rinsed, drained
  • 3 cup chicken stock
  • 1 cup chopped coriander leaves, plus extra to serve
  • lime wedges to serve
Lime yoghurt
  • 1/2 cup Greek-style yoghurt
  • 2 tablespoon coriander leaves, chopped
  • 1 tablespoon lime juice
  • 2 teaspoon lime zest, finely grated


  • 1
    In a bowl, combine prawns, half the oil, zest, half the cumin, paprika and chilli. Season. Toss well to coat. Marinate for 10 minutes. Thread 3 prawns onto each skewer.
  • 2
    In a large saucepan, heat remaining oil on medium. Sauté onion for 8-10 minutes until tender. Add turmeric and remaining cumin. Cook, stirring, for 1 minute until fragrant.
  • 3
    Stir in rice to coat well in onion mixture. Pour in stock and bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes. Remove from heat and set aside, covered, for 10 minutes. Stir coriander through.
  • 4
    Barbecue skewers for 3-4 minutes each side until cooked through.
  • 5
    For the lime yoghurt: In a bowl, combine all ingredients.
  • 6
    Serve skewers on pilaf sprinkled with extra coriander leaves. Accompany with lime yoghurt and lime wedges.