Lyndey Milan's Prawn and Prosciutto Skewers with Za'atar is best paired with a delicate yet textural wine such as Andrew Margan's House of Certain Views Albarino 2020. This wine is a mouth-watering choice with this Mediterranean-inspired dish.
6 large (500g approx.) green king prawns, peeled, deveined, tails on
1 tablespoon za’atar
½ teaspoon freshly ground black pepper
4–8 slices prosciutto
Extra virgin olive oil
125g (5/6 cup) self-raising flour, plus extra for dusting
1/3 teaspoon baking powder
120g natural yoghurt
2 whole fresh garlic bulbs, peeled
1 teaspoon fine salt
Juice of 1 small lemon
1½ cups (375ml) neutral oil, e.g. grapeseed
200g grape tomatoes, halved
1 tablespoon capers, rinsed and drained
¼ cup flatleaf parsley leaves
Recipe by Lyndey Milan
Photography by John Paul Urizar
Styling by Michaela Le Compte
Food prep by Wendy Taplin
1. For the flatbread: Combine ingredients in a medium bowl, mix well and bring together with clean hands. Place on a floured work surface and knead only enough to bring together in a smooth ball. Rest in a floured bowl, covered, for 30 minutes. Divide dough into 4 equal-sized pieces. Pat each ball to flatten, then use rolling pin to make 15–17cm rounds, approx 0.5–1mm thick. Brush with olive oil and cook on a griddle pan, BBQ or frying pan until the surface bubbles, flip and cook until golden or grill-marked and puffed.
2. For the garlic dip: if garlic is very fresh and pungent, place in boiling water for 20 seconds then drain, run under cold tap and dry; process garlic and salt in a stick blender jar (or small food processor), scraping down the sides, until you have a sticky garlic paste. Add 1 teaspoon lemon juice and blend well. Slowly drizzle in half the oil, drop by drop, as for mayonnaise, until the mixture thickens and looks creamy and emulsified. Only then alternate, adding remaining lemon juice and oil, bit by bit, until mixture is light and fluffy. Place in a bowl and allow flavours to develop.
3. For the prawns: Soak 16 x 12 cm skewers in water or freeze for 30 minutes (or use metal skewers). Place prawns in a ziplock bag with the za’atar and pepper and shake to coat. Take each prawn and thread it onto a skewer starting from the tail. Cut prosciutto in half both ways (or if prawns very large or prosciutto short, cut in half lengthways). Roll each prawn firmly with prosciutto around its middle.
4. Pre-heat BBQ or frying pan over medium-high heat and add a little olive oil. When hot, place prawns, cut side of prosciutto down on the pan. Cook for a couple of minutes on each side until just cooked through.
5. To serve: toss salad ingredients with a little olive oil, divide flatbread between 4 plates, top each with salad, 4 skewers and bowl of garlic dip on the side.