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

• 45ml 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

How to make Prawns Skewers with Tzatziki, Spinach, and Feta

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.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.