Harissa Prawn Skewers with Bulgur and Mint

Make harissa prawn skewers with bulgur and mint, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
200 g Raw king prawns, peeled (Raw peeled weight. Cooked prawns are denser per gram, about 85 kcal and 20 g protein.)
2 tsp (12 g) Harissa paste
150 g Cooked bulgur wheat (Cooked weight.)
100 g Cucumber
100 g Tomato
30 g Red onion
50 g Greek yogurt, 0% fat
A handful, torn Fresh mint
Half a lemon Lemon juice
4 sprays, about 1 g Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Toss the prawns with the harissa, a squeeze of lemon and a pinch of salt and leave them for fifteen minutes. Thread them onto skewers, four or five to each.
2. Chop the cucumber, tomato and onion small, dress with the rest of the lemon, salt and the mint, and fold through the bulgur.
3. Heat the grill to its highest setting. Spray the skewers and grill them close to the element for two minutes a side, until pink through and charring at the edges.
4. Serve on the bulgur with the yogurt alongside.

Contains gluten cereals, milk and crustaceans.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/harissa-prawn-skewers-bulgur

AI-generated images illustrating the recipe.

#Fuel8 #DinnerRecipe #RecipeInPictures