• 20 fresh tiger or large prawns, peeled with tail shells on and deveined
• Squeeze of lemon juice
• 200g plain yogurt
• 2 tbsp Patak’s Medium-Hot Lime Pickle, puréed
• 2 garlic cloves, crushed
• 1/2 tsp ground turmeric
• 1/2 tsp crushed cumin seeds
• 1 tbsp chopped fresh dill

Put the prawns into a large mixing bowl with the squeeze of lemon juice.

In a separate bowl, mix the remaining ingredients. Pour over the prawns and stir well. Leave in the fridge to marinate for a couple of hours. Meanwhile, soak the skewered in cold water for 30 minutes.

Thread 5 prawns onto each skewer and grill under a medium heat for 6-8 minutes, turning once, until cooked.

Serve with salad leaves, wedges of lime and raita for dipping