Tandoori Prawns

Instructions

1. Prepare the prawns
   Clean the prawns by removing the shells, leaving the tails intact. Devein them by making a shallow cut along the back and removing the black vein. Rinse under cold water and pat dry with paper towels.
2. Create the marinade
   In a large bowl, combine the yogurt, lemon juice, ginger paste, garlic paste, tandoori masala, ground cumin, ground coriander, garam masala, red chili powder, turmeric powder, vegetable oil, and salt. Mix well to form a smooth, thick marinade.
3. Marinate the prawns
   Add the prawns to the marinade and coat them thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably 4-6 hours for best flavor absorption.
4. Preheat the cooking surface
   If using a grill, preheat to medium-high heat (about 400°F/200°C). If using an oven, preheat to 425°F (220°C) and line a baking sheet with foil or parchment paper. If using a tandoor, ensure it's heated to the appropriate temperature.
5. Skewer the prawns
   Thread the marinated prawns onto skewers, leaving a small space between each prawn to ensure even cooking. If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
6. Cook the prawns
   Grill the skewered prawns for 2-3 minutes per side until they turn pink and slightly charred. If using an oven, bake for 8-10 minutes, turning halfway through. The prawns should be opaque and firm when done, with an internal temperature of 145°F (63°C).
7. Serve hot
   Remove the prawns from the skewers and arrange them on a serving platter. Garnish with fresh coriander leaves and lemon wedges. Serve hot with mint chutney or raita on the side.