Shrimp kebabs with tomato salsa and amba yoghurt

Juicy shrimp kebabs are tucked into pillowy pitta bread, topped with zesty tomato salsa and tangy amba yoghurt. Each bite bursts with Middle Eastern spices, fresh herbs, and a hint of smoky char, making this a vibrant, hands-on meal.

By Ran Shmueli
From Saturday Kitchen
Original recipe from BBC Saturday Kitchen Live.

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This recipe scores a Nutri-Score B, thanks to lean shrimp, fresh vegetables, and Greek-style yoghurt. The use of olive oil and herbs keeps it light, while homemade pitta bread provides wholesome carbs. Enjoy this as a balanced, flavourful meal.

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Ingredients

For the pitta bread

• 1kg plain flour
• 3⁄4 tbsp dried yeast
• 12g caster sugar
• 5g salt
• 180ml warm water
• ¾ tbsp olive oil

For the kebabs

• ½ white onion, chopped
• 3 tbsp olive oil, plus extra to shape
• 250g raw prawns, chopped
• 10g fresh parsley
• 10g fresh coriander
• 2 garlic cloves, chopped
• 1 green or red chilli, chopped
• ⅓ tsp ground cumin
• ⅓ tsp baharat spice mix
• Pinch salt and black pepper

For the amba yoghurt

• 4 tbsp amba paste
• 125g Greek-style full-fat yoghurt
• Salt and black pepper, to taste

For the tomato salsa

• 2 tomatoes, finely chopped
• 1 green or red chilli, chopped
• 1 garlic clove, chopped
• 2 tbsp olive oil
• Pinch salt

To serve

• 1 white onion, halved
• 1 red chilli, whole
• 1 green chilli, whole
• 1 lemon, halved

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Method

1. Make the pitta bread: In a large bowl, mix all dry ingredients. Add half the warm water, then gradually add the rest with the oil. Knead for 5 minutes, cover, and let rise for 1 hour until doubled in size. Divide into 5 balls, cover, and rest for another 10 minutes. Roll each into a round and cook in a hot heavy pan for 3–4 minutes per side until golden.
2. Prepare the shrimp kebabs: Sauté chopped onion in olive oil for 5 minutes over medium heat until soft, not browned. Cool to room temperature, then combine with chopped prawns, parsley, coriander, garlic, chilli, cumin, baharat, salt, and pepper. Mix into a smooth mass. With oiled hands, form 50–60g portions into kebab shapes.
3. Cook the kebabs: Heat a heavy pan over medium heat. Cook the kebabs, turning to brown all sides, taking care not to overcook.
4. Mix the amba yoghurt: In a bowl, blend amba paste with yoghurt. Season with salt and pepper to taste. Set aside.
5. Make the tomato salsa: Stir together tomatoes, chilli, garlic, olive oil, and salt in a bowl.
6. Char the garnish: Add the halved onion, whole chillies, and lemon to the kebab pan. Cook until softened and charred.
7. To serve: Lay the pitta breads flat on a platter. Top with shrimp kebabs, spoon over amba yoghurt and tomato salsa. Serve with charred onion, chillies, and lemon on the side.

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Suggested Wine Pairing

• Majestic: Vinho Verde, Portal do Minho – Light, zesty, and slightly spritzy, this Portuguese white wine complements the shrimp kebabs and the tangy amba yoghurt with its citrus notes and lively acidity.
• Tesco: Tesco Finest Picpoul de Pinet – Crisp and refreshing, with green apple and lemon flavours that balance the spice and freshness of the tomato salsa.
• Sainsbury’s: Sainsbury’s Taste the Difference Gavi – Delicate and floral with a clean finish, this Italian white matches the herbs and Middle Eastern spices in the kebabs.

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What can you serve with this

1. Tabbouleh: A herby bulgur salad that brings freshness and a nutty bite.
2. Pickled vegetables: Their tang cuts through the richness of the kebabs and yoghurt.
3. Grilled aubergine: Smoky and soft, it pairs beautifully with the Middle Eastern flavours.

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FAQs for Shrimp kebabs with tomato salsa and amba yoghurt

• Can I use frozen prawns for the kebabs? Yes, just thaw and pat them dry before chopping and mixing.
• What is amba paste and where can I find it? Amba is a tangy mango condiment popular in Middle Eastern cuisine; look for it in specialist shops or online.
• Can I make the pitta bread ahead of time? Absolutely, store cooked pittas in an airtight container and reheat before serving.
• Is there a substitute for baharat spice mix? Use a blend of cumin, coriander, paprika, and a pinch of cinnamon if needed.
• Can I grill the kebabs instead of pan-frying? Yes, grilling adds extra smoky flavour—just watch they don’t dry out.
• Is this dish gluten-free? The pitta bread contains gluten, but you can use gluten-free flatbreads as a substitute.
• How spicy are the kebabs? The heat level depends on your choice of chilli; adjust to taste.
• What’s the best yoghurt for amba yoghurt? Greek-style full-fat yoghurt gives the best texture and flavour.

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Nutri-score Health Check

This recipe earns a Nutri-Score B, reflecting its balance of lean shrimp, fresh vegetables, and olive oil. The homemade pitta bread adds carbs without excess fat, and using Greek yoghurt keeps the sauce creamy yet light. The score is automatically calculated from the ingredients and is only a guide.

Positive Factors

• Shrimp: Low in fat, high in protein and minerals.
• Fresh herbs and vegetables: Add vitamins, fibre, and flavour.
• Olive oil: Provides healthy monounsaturated fats.

Negative Factors

• Pitta bread: High in refined flour, so enjoy in moderation if watching carbs.
• Salt: Present in several components, so adjust to taste if needed.

Overall, this is a wholesome, balanced dish perfect for a flavour-packed meal.