Tandoori Prawns
Juicy prawns coated in a smoky yogurt-spice marinade, then grilled until lightly charred and tender. This restaurant-style Indian starter is quick to make and pairs well with onion slices and lemon.
For 4 servings
- prep
Prepare the prawns.
Rinse the prawns gently and pat them completely dry. If needed, remove the vein and keep the prawns ready in a bowl.
- mix
Make the tandoori marinade.
1.Add yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, kasuri methi, lemon juice, mustard oil, and salt to a mixing bowl.2.Whisk until smooth and evenly colored.3.Taste the marinade and keep it slightly bold, since the prawns cook quickly. - rest · ~20 min
Marinate the prawns.
Add the prawns to the marinade and coat them well on all sides. Cover and rest for 15 to 20 minutes in the fridge.
TIPDo not marinate too long. The lemon and yogurt can start to toughen the prawns. - assemble
Thread the prawns onto skewers.
Thread the marinated prawns onto soaked wooden skewers, leaving a little space between each one so they cook evenly.
- grill · ~7 min
Grill the prawns until lightly charred.
1.Heat a grill pan, oven grill, or tandoor until very hot.2.Place the skewers in a single layer and cook for 3 to 4 minutes on the first side.3.Turn and cook the other side for 2 to 3 minutes, until the prawns are opaque and lightly charred at the edges.TIPAvoid overcooking. Prawns turn rubbery fast once they curl tightly and lose their shine. - serve
Serve the tandoori prawns hot.
Take the skewers off the heat and serve right away while hot and juicy.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the prawns fully dry before marinating so the yogurt-spice coating clings instead of sliding off.
- 2Use thick yogurt only; if it seems runny, strain it briefly to prevent the marinade from dripping on the grill.
- 3Marinate just 15 to 20 minutes, because the lemon juice and yogurt can start curing the prawns and make them firm.
- 4Leave a little space between prawns on the skewer so the heat can char the edges rather than steam them.
- 5Cook on very high heat and pull them off as soon as they turn opaque with slight charring at the edges.
- 6If using wooden skewers, soak them well first so they do not scorch before the prawns finish cooking.
- 7Serve immediately with onion slices and lemon, since prawns lose their juiciness quickly as they sit.
Adapt it for your goals.
Low-spice
Reduce the red chili powder for a milder version that keeps the tandoori aroma but suits children or heat-sensitive eaters.
air fryerAir-fryer
Cook the skewered prawns in an air fryer for a convenient indoor version with good browning and less mess.
fish tikkaFish-tikka
Use firm fish cubes instead of prawns for a similar tandoori starter with a meatier texture.
dahi freeDahi-free
Replace yogurt with thick coconut yogurt for a dairy-free marinade that still holds the spices well.
Why this is on our healthy list.
Lean Seafood Protein
Prawns provide satisfying protein, making this starter filling without relying on heavy batter or deep frying.
Lighter Grilled Preparation
Because the prawns are grilled rather than fried, the dish stays relatively light while still tasting rich and smoky.
Spice-Rich Marinade
Ginger, garlic, cumin, coriander, turmeric, and kasuri methi add flavor complexity without needing creamy sauces.
Frequently asked questions
It is better not to. More than about 20 to 30 minutes can make prawns turn firm because of the yogurt and lemon juice.
