A few days back while cleaning my cupboard, l  came across an old cookery book lying unnoticed in the shelf. As I started to turn its pages,    I chance upon few breathtaking kebab recipes and prawn tikka instantly caught my attention and decided to give a try. It turned out to be of intense flavour and unparalleled taste. And so here I am with the recipe since I strongly believe that the only way to treat these hidden treasure is to pass it on and circulate to increase its value. The taste and aroma of prawn tikka will definitely knock you off your feet. I have retained the tail of the prawns to make it crunchy from outside and juicy inside.

Ingredients:

Prawns : 1 kg de-veined

First marinade

Lime juice : 2 tsp

Salt : 1 tsp

Second marinade

Hung curd : 1 cup

Garlic paste : 3 tsp

Ginger paste : 4 tsp

Pepper : 1 tsp

Ajwain : 1 tsp

Cream : 6 tsp

Grated cheese : 6 tsp

Garam masala powder : 1 tsp

Besan : 4 tsp ( dry roasted)

Salt : As required

Butter: For brushing

Step 1

Marinate the prawns with salt and lemon juice and keep it aside for at least half an hour.

Step 2

Mix the curd with the rest of the ingredients and give it all a good whisk.

Step 3

Squeeze the extra moisture from the marinated prawns. Now mix it with the second marinade and let it rest for at least an hour.

Step 4

Pierce the prawn through thin bamboo skewers .

Step 5

Place the skewers in the griddle pan at a medium heat for about ten minutes brushing wit the rest of the marinade and melted butter.

Step 6

Once done serve it with salad of your choice.

Tip

Do not overcook the prawn as it will become tough and chewy.
soak the bamboo skewers in water for at least half an hour before using it.