Prawn saganaki kebabs from Greekish: Everyday Recipes with Greek Roots (page 138) by Georgina Hayden

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Notes about this recipe

  • Eat Your Books

    Can substitute dried red chilli flakes for Aleppo pepper.

  • pattyatbryce on May 27, 2025

    Do you ever trust your gut and change a recipe you've never made? I kept reading this one and couldn't understand why you'd throw away all of the good tomato and sauce after marinating. So, I made as written until I got to the point of the tomatoes. I cooked for a couple of minutes because it wasn't too wet and then added the prawns (shrimps). Cooked until the shrimp were done and served over pasta with the parsley and feta on top. Absolutely delicious! I think if you just used as a marinade, you wouldn't get enough of the flavor. Definite made again on the stove. Can't figure out how the grill would improve.

  • Happykikkers on September 14, 2024

    It wasn’t super special with just marinating for 1 hour and putting it on the griddle pan. But I liked it and I think this would be lovely with marinating longer and putting it on the bbq! Will definitely try next time we bbq.

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