Greek-Style Tail On Prawn Skewers With Dill Whipped Feta

Soak your skewers in cold water (this prevents them from burning whilst cooking)

Peel and cut your red onion[s] into quarters, then separate the wedges so you end up with a pile of onion petals, then peel and finely chop (or grate) your garlic

Peel lengths off your courgette[s] with a peeler until you end up with a pile of courgette ribbons and slice the remaining inner stem[s]

Roll your lemon[s] with your hand on a hard surface (to release more juice) and cut in half

Combine the shaved courgette and half the chopped garlic (you'll use the rest later!) in a bowl with the juice of half the lemon, a generous drizzle of olive oil and a generous pinch of salt and pepper

Set aside to marinate – this is your lemony courgette salad

Combine your Mediterranean style seasoning and remaining chopped garlic with a very generous drizzle of olive oil – this is your seasoned oil

Preheat the grill to medium-high

Combine your tail on prawns, sliced courgette stem and onion petals in a bowl with the seasoned oil and give everything a good mix up

Thread the tail on prawns, sliced courgette stem and onion petals onto the soaked skewers making sure to evenly distribute everything – these are your Greek-style tail on prawn skewers

Add the Greek-style tail on prawn skewers with any remaining diced inner stem and onion petals to a baking paper-lined baking tray

Place under the grill for 7-8 min or until cooked through

Tip: Cooking for 3 or more? Do this in batches!

While the skewers are cooking, crumble up your feta

Chop your dill finely including the stalks

Whip the chopped dill (reserve a little for garnish), natural yoghurt and crumbled feta in a bowl with a pinch of salt and pepper – this is dill whipped feta

Put your pitta in the toaster, then cut in half