• 260g (1 cup) Greek-style yoghurt
  • 1 cup loosely packed mint leaves, finely chopped
  • 1 tablespoon lemon juice
  • 1kg green prawns, peeled leaving tails intact, deveined
  • Step 1 Combine the yoghurt, mint and lemon juice in a medium bowl. Season with salt and pepper. Set aside.
  • Step 2 To make the hazelnut and fennel dukkah, place the cumin, fennel and coriander in a mortar and pound with a pestle until finely crushed. Combine in a small bowl with hazelnuts, sesame seeds and salt.
  • Step 3 Thread prawns, tail-end first, onto bamboo skewers. Roll each prawn in the pistachio dukkah and place, in a single layer, on a tray. Spray with oil.
  • Step 4 Preheat a barbecue or chargrill pan on medium heat. Cook prawns on grill, turning, for 3-4 minutes or until prawns change colour. Transfer to a serving platter. Serve with yoghurt mixture.