Chimichurri Prawn Skewers recipe by Ruhana Ebrahim

Ingredients

• 20g flat-leaf (Italian) parsley
• 20g fresh oreganum
• 2 tablespoon crushed garlic
• 1 teaspoon ground green chillies
• 1 teaspoon dhana Jeeru (Cumin) powder
• 2 tablespoon lemon juice
• 2 tablespoon oil
• 1 teaspoon Salt
• ½ teaspoon crushed black pepper
• 25 prawns, peeled & deveined
• Lemon wedges, to serve
• 1. Place parsley, oreganum, garlic, chillies, dry spices, lemon and oil in blender.
• 2. Combine half the marinade with prawns in a large bowl.
• 3. Cover with plastic wrap, chill for 30 minutes in fridge.
• 4. Thread marinated prawns onto soaked wooden skewers or on mwtal skewers.
• 5. Preheat a grill skillet or electric griller.
• 6. Cook for 3-4 minutes per side, until prawns change colour.
• 7. Transfer to a serving platter.
• 8. Garnish with lemon wedges.
• 9. Place remainder marinade in a saucepan, add 1 tablespoon mayonnaise and heat together.
• 10. Pour into sauce jug and serve with