Prawn Souvlaki with Tzatziki

📝 Ingredients

• 400 g raw peeled prawns (thawed if frozen)
• 1 lemon (zest and ½ the juice for the marinade, ½ the juice for the bulgur)
• 3 garlic cloves (2 for the marinade, 1 for the tzatziki)
• 1 tsp dried oregano
• 2 tbsp olive oil (1 for the marinade, 1 for the bulgur)
• 140 g bulgur + 280 ml water
• 150 g cherry tomatoes
• 15 g fresh parsley
• 150 g 2% Greek yoghurt
• ½ cucumber (about 150 g)
• Salt, black pepper

🍴 Utensils

• Griddle pan
• Wooden skewers
• Saucepan with lid
• Grater
• 2 bowls
• Kitchen tongs

📖 Steps

1. Soak the wooden skewers in cold water for 15 minutes so they don't burn. If the prawns are frozen, thaw them the day before in the fridge or for 10 minutes under cold water, then pat them dry carefully with kitchen paper.
2. Grate the lemon zest, then squeeze the lemon. In a bowl, mix 1 tbsp olive oil, half the juice, the zest, 2 grated garlic cloves, the oregano, salt and pepper. Coat the prawns in it and leave to marinate for 15 minutes in the fridge, no longer: the lemon would ‘cook’ them.
3. Meanwhile, bring the water to the boil with a pinch of salt in the saucepan. Pour in the bulgur, cover and cook for 10 to 12 minutes over a low heat, until the water is completely absorbed. Turn off the heat and leave to swell for 5 minutes, covered.
4. Make the tzatziki: grate the cucumber with its skin on, salt it lightly and squeeze it between your hands to remove as much water as possible. Mix it into the Greek yoghurt with the last grated garlic clove and a little pepper, then chill.
5. Halve the cherry tomatoes and finely chop the parsley. Fluff up the bulgur with a fork, then stir in the tomatoes, parsley, the rest of the olive oil and the rest of the lemon juice. Taste and adjust the salt and pepper.
6. Thread the prawns onto the drained skewers, piercing each one twice, at the head end and the tail end, so they stay flat. Allow 6 to 8 prawns per skewer, without packing them too tightly, so they cook evenly.
7. Heat the griddle pan over a high heat, without any fat: the marinade is enough. Sear the skewers for 2 minutes on each side, in two batches if the pan is small, until the prawns are pink and opaque. Overcooked, they turn rubbery.
8. Divide the bulgur between the plates, lay the skewers on top and serve straight away with a generous spoonful of well-chilled tzatziki on the side, for the contrast between hot and cool.