Prawns Skewers with Tzatziki, Spinach, and Feta

Ingredients for Prawns Skewers with Tzatziki, Spinach, and Feta

• 240ml Greek-style (2% or nonfat) yoghurt*

• 240ml 1/4-inch cubes English hothouse cucumber

• 3 tablespoons chopped fresh dill

• 2 tablespoons fresh lemon juice plus additional for drizzling

• 2 tablespoons chopped shallots

• 1 1/4 teaspoons aniseed, finely crushed, divided

• Olive oil (for brushing and drizzling)

• 450g uncooked large prawns, peeled, deveined, tails left intact

• 8 cups baby spinach leaves

• 3/4 cup crumbled feta cheese

Mix Greek-style yoghurt, cucumber, dill, 2 tablespoons lemon juice, shallots, and 3/4 teaspoons crushed aniseed in small bowl; season tzatziki generously with salt and pepper. Chill.

Prepare barbecue (medium-high heat). Brush grill with oil. Thread prawns onto 4 metal skewers. Brush prawns all over with olive oil; sprinkle with salt, pepper, and remaining 1/2 teaspoons crushed aniseed. Grill just until prawns are opaque in centre, about 3 minutes per side. Divide spinach among 4 plates; drizzle lightly with additional lemon juice and olive oil. Top each with 1 prawns skewer. Spoon tzatziki over prawns; sprinkle with feta cheese and serve.

*A thick yoghurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place plain yoghurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.

Avvertenza

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