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The Lebanese Plate by @thelebaneseplate - 5M ago
BBQ sumac prawn cocktails with avocado & sumac yoghurt sauce

Hands up if you grew up with the classic prawn cocktail!? Yep, I did!

I feel like nowadays it’s become this old school dish that you feel kind of embarrassed to make or even more, to admit you actually love it! I personally don’t care what others think because I love it and I think everyone secretly does too. When you have juicy, fresh prawns, crispy lettuce and a tangy sauce to bring them together…what’s not to love!

In November 2017, SBS Food asked me to get creative by putting a multicultural twist or creative spin on this Australian classic.

So here’s my take on this retro prawn cocktail in this sumac-inspired version giving a tangy lemony twist to a supreme starter.

BBQ Sumac Prawn Cocktails

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 5


  • 15 large prawns, peeled & deveined (leaving tail intact)
  • 3 tbsp olive oil
  • 3 garlic cloves, minced
  • 2 tsp sumac (see Note)
  • 2 tsp pomegranate molasses
  • 1 tbsp parsley leaves, finely chopped
  • 1 Lebanese round pita bread
  • 1 baby cos lettuce
  • 2 avocados, peeled, deseeded & quartered lengthways
    Avocado & Sumac Yoghurt Sauce
  • 1 cup plain yoghurt
  • ½ avocado, peeled, seed removed
  • ½ lemon, juiced
  • 1 tsp sumac
  • 2 garlic cloves, minced
  • 3 medium gherkins, finely chopped
  • 1 tbsp parsley leaves


  1. Preheat the oven to 180°C.
  2. Place 2 tablespoons of olive oil, minced garlic, 1 teaspoon sumac, pomegranate molasses and parsley into a bowl and mix to combine.
  3. Add the peeled prawns to this bowl and toss until prawns are covered evenly with marinade. Refrigerate for 30 minutes.
  4. Place the Lebanese bread on a baking tray. Brush remaining 1 tablespoon of olive oil all over top side of bread. Sprinkle evenly with 1 teaspoon of sumac. Bake for 5 – 6 minutes or until bread is golden and crispy. Break bread into large pieces and set aside for serving.
  5. To make dressing, place all ingredients into a bowl and mix well. Refrigerate until needed for serving.
  6. Heat a grill plate or bbq. Once hot, remove prawns from marinade (discard remaining marinade) and cook for 2 to 3 minutes on each side until just cooked through.
  7. To serve, place 3 or 4 lettuce leaves on a plate/serving dish. Top with pieces of crispy sumac Lebanese bread, a quarter slice of avocado, 3 prawns and a drizzle of the avocado and sumac yoghurt sauce. Serve immediately with an extra squeeze of lemon.


Sumac is the dried and powdered fruits of the plant rhus. It has a tangy lemony flavour and commonly used as a spice in Middle Eastern cuisine. Sumac can now be purchased from most major supermarkets around Australia.

Recipe & Images © The Lebanese Plate

BBQ sumac prawn cocktails with avocado & sumac yoghurt sauce - YouTube


*Original recipe developed in collaboration with SBS Food. You can find the original recipe here.

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