Barbecued Prawn & Eggplant Kebabs with Tahini & Sumac Dressing

Ingredients

• 2 garlic cloves, finely grated
• ½ tsp chilli flakes
• 16 green king prawns, peeled and tails intact
• 1/3 cup olive oil
• 2 tbsp lemon juice
• 1 tsp caster sugar
• 1 small red onion, thinly sliced
• 1 large eggplant, sliced lengthways
• 4 large pita breads
• 2 cups baby spinach leaves
• 6 red radishes, thinly sliced
• ½ cup coriander leaves, to serve
• 1 tbsp tahini
• 1 tsp sumac
• 1 tbsp lemon juice
• ½ cup natural yoghurt