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Shrimp kebabs with tomato salsa and amba yoghurt
Fruit and vegetables
½ white
onion
, chopped
10g/⅓oz fresh
parsley
10g/⅓oz
fresh coriander
2
garlic
cloves, chopped
1 green or red
chilli
, chopped
2
tomatoes
, finely chopped
1 green or red
chilli
, chopped
1
garlic
clove, chopped
1 white
onion
, cut in half
1 red
chilli
, left whole
1 green
chilli
, left whole
1
lemon
, cut in half
Tins, packets and jars
1kg/2lb 4oz
plain flour
Cooking ingredients
3⁄4 tbsp dried
yeast
12g/½oz
caster sugar
5g/⅛oz
salt
¾ tbsp
olive oil
3 tbsp
olive oil
, plus extra to shape the kebabs
⅓ tsp ground
cumin
⅓ tsp
baharat spice
mix
pinch salt and
black pepper
salt and
black pepper
, to taste
2 tbsp
olive oil
pinch
salt
Dairy, eggs and chilled
125g/4½oz Greek-style full-fat
yoghurt
Meat, fish and poultry
250g/9oz raw prawns, chopped
Other
180ml/6fl oz warm water
4 tbsp amba paste
Back to recipe
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