BBQ Tikka prawns with coconut raita

Cooked large prawn skewers on blue and white oval platter with lime halves and a pot of white sauce on pink background
We are totally in love with these BBQ Tikka Prawns. We use coconut oil and yoghurt so dairy free people can dig in (plus it’s so delicious).

Prep Time 10 minutes
Cook Time 10 minutes
Marinating Time 20 minutes
Total Time 40 minutes
Course Appetiser
Servings 8


  • 24 Presoaked bamboo skewers


For the Coconut Raita

  • 1 cup Coconut Yoghurt
  • cup Superb Herb Mint diced
  • ¼ cup Superb Herb Coriander diced
  • Cucumber grated & lightly strained
  • 1 Garlic Clove crushed
  • 1 tsp Ginger grated
  • 1 tbsp Lime Juice
  • Salt to taste

Serve with

  • 1 Lime cut into wedges


  • For the prawns: Whisk together coconut yoghurt, masala paste and ginger in a bowl. Add prawns, covering them completely, cover with cling film then pop in the fridge to marinade.
  • For the Coconut Raita: Simply mix all raita ingredients together in a bowl and season to taste.
  • Fire up the grill on the bbq on medium heat. Drizzle with coconut oil then lay prawns on the bbq and grill on both sides until cooked and slightly charred, about 3-5 minutes each side. Baste with extra oil as you grill.
  • Serve hot prawns alongside coconut raita with lime wedges.
Keyword dairy free
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