Ingredients

• 5cm/2in piece fresh root ginger
• peeled and roughly chopped
• 2 garlic cloves
• roughly chopped
• 2 green chillies
• roughly chopped
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 x 160ml tin coconut cream
• 2 limes
• juice only plus 2 limes
• cut into wedges
• to garnish
• small bunch fresh coriander
• roughly chopped
• 1 onion
• roughly chopped
• 8 large Madagascan prawns
• shells left on
• 5cm/2in piece ginger
• peeled and grated
• 1 tbsp tomato purée
• 1 green chilli
• finely chopped
• 2 garlic cloves
• 1 tsp ground turmeric
• 1 tsp red chilli powder
• 1 tsp ground cumin
• 1 tsp garam masala
• 400g/14oz Greek-style yoghurt
• 2 limes
• juice only
• 4 boneless skinless chicken breasts
• cut into chunks
• 4 ripe tomatoes
• 1 lime
• juice only
• ½ tsp ground cumin
• ½ tsp ground coriander
• small bunch fresh coriander
• roughly chopped
• small bunch fresh mint
• leaves only
• roughly chopped

Directions

• For the coconut prawns
• blend all of the coconut prawn ingredients
• except for the prawns
• to a smooth paste in a food processor.
• Thread the prawns onto 4 large metal skewers
• place them onto a baking tray
• then spoon the marinade mixture over the top
• turning to coat the prawns completely. Cover and marinate for at least 2 hours in the fridge.
• For the chicken tikka
• blend all of the chicken tikka ingredients except for the chicken to a smooth paste in a clean food processor.
• Place the chicken pieces in a bowl
• spoon over the marinade mixture and stir to coat. Cover and marinate for at least 2 hours in the fridge. When marinated
• thread the chicken pieces onto large metal skewers.
• When you’re ready to start cooking
• light your barbecue. Allow the flames to flare up and die down
• until the coals are glowing red and starting to turn white.
• While the barbecue is warming up
• make the dip by blending all of the dip ingredients to a coarse salsa in a clean food processor.
• When the barbecue is ready
• lay the prawn skewers over the coals and cook for 5-8 minutes
• turning once
• until slightly charred on both sides. Cook the chicken skewers at the same time
• for 12-15 minutes
• or until the chicken is cooked through. (The chicken is cooked through when the juices run clean when the meat is pierced with a knife and no trace of pink remains.) Alternatively
• heat a griddle pan until hot and cook the prawns and chicken until cooked through.
• To serve
• slide the prawns and chicken from the skewers onto plates and serve with a dollop of the dip alongside
• garnished with the lime halves.