Tandoori prawn mini kebabs with lime yogurt dip | Sainsbury`s Magazine

Ingredients

• finely grated zest of 1 large lime
• 500g (minus 4 tbsp – see below) natural Greek yogurt
• a large handful of mint leaves
• 1 tsp nigella seeds
• 4 tbsp natural Greek yogurt
• 1 tbsp peeled and finely chopped root ginger
• 1 tsp paprika
• 2 tsp garam masala
• juice of 1 large lime
• 30 raw peeled jumbo king prawns
• 3 tbsp sunflower oil
• 1 cucumber, peeled and cut into short batons
• 2 limes, cut into wedges
• mint leaves