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Grilled Coriander Shrimp Kabobs with Raita

Serves 6

Pairs beautifully with our aromatic HANNA Russian River Valley Sauvignon Blanc 2019

From "The Winemaker Cooks" by Christine Hanna


2 lb large shrimp/prawns, peeled and deveined, tails intact


1/4 cup extra-virgin olive oil 

2 tbsp fresh lime juice

1 tbsp ground coriander

1 tbsp ground cumin

2 tbsp chopped fresh cilantro/fresh coriander

1 tsp salt

1/2 tsp freshly ground pepper





1 1/2 cups plain whole milk yogurt

1/2 small shallot, finely chopped

1 cup finely diced peeled cucumber

2 tbsp finely chopped fresh mint

1 tsp salt

1/2 tsp freshly ground pepper


In a large bowl, combine the shrimp/prawns and all the marinade ingredients; stir well. Cover and refrigerate for at least 1 hour or up to 3 hours. 

Soak 12 wooden skewers in water for 1 hour. Preheat a gas grill/barbecue to medium-high heat, or prepare a medium-hot fire in a charcoal grill/barbecue. 

Thread 4 or 5 shrimp/prawns onto each skewer, threading through the top and bottom of each shrimp so it lies flat. Grill for 2 to 3 minutes on each side, or until evenly pink. Serve with the raita alonside for dipping.

For the raita: 

In a small bowl, combine all the ingredients and stir to blend.