Ramadan Day 4 - Grilled Shrimps & Chickpea Salad (Fattah)

It's been a while since I've made grilled shrimps and it certainly is a favorite here at home, therefore I found it most appropriat...

It's been a while since I've made grilled shrimps and it certainly is a favorite here at home, therefore I found it most appropriate to make them today - with a side chickpea salad.







Start by peeling the shrimps completely before making the sauce.


After they've been peeled start preparing the sauce, which requires the following;

1 tbsp soy sauce
2 tbsp lemon juice
1 tsp garlic powder
2 tsp salt
2 tsp paprika
1 tsp tamarind
½ tsp paprika hot (optional)


Leave them in the fridge for at least an hour.


Place the shrimps on wood sticks and leave them in the oven for half an hour covered in foil and then another half an hour without. Preheat the oven to 200 C or 400 F.



To make the salad, the chickpeas need to be in hot water and 1 tsp bicarbonate during the night. The day after they have to be washed and boiled with salt till they're soft.


For the dressing you'll need:
2 cups yogurt
2 tbsp tahina
1 tsp salt
2 pieces of garlic (crushed)
1 tsp lemon juice

Mix well with a whisk and add a small amount of water to avoid thickness.

For the salad I used fried bread, hummus (with a tiny bit of the water,) the dressing and topped it off with some parsley and paprika.


Ramadan Kareem

Kitchen Carmen

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