Dukkah is traditionally enjoyed with fresh bread dipped in oil. However it’s also a great way to spice up your summer barbecue, adding an instant nutty crunch as a coating for fish, chicken, lamb or prawns.


  • 1 cup plain Greek-style yoghurt

  • 1 cup mint leaves, loosely packed, finely chopped

  • 1 tablespoon lemon juice 

  • macadamia dukkah

  • 1kg green prawns, peeled, tails intact, de-veined

  • bamboo skewers, soaked in water for 30 minutes

  • macadamia oil, for brushing

  • lemon wedges, to serve


  • 1.

    In a medium sized bowl, combine the yoghurt, mint leaves and lemon juice and set aside. Pour the macadamia dukkah onto a large plate, reserving 2 tablespoons.

  • 2.

    Thread the prawns, tail end first, onto the bamboo skewers. Roll each prawn in the macadamia dukkah, place in a single layer on a large tray and lightly brush both sides with macadamia oil.

  • 3.

    Preheat a chargrill on a medium heat. Cook the prawns on the grill, turning constantly to prevent burning, for 3 to 4 minutes or until the prawns change to a deeper orange colour.

  • 4.

    Remove from the heat, place on a serving platter and sprinkle with the reserved macadamia dukkah. Serve with the minty lemon yoghurt and lemon wedges.

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