Combine homemade tandoori masala, yogurt, and lemon juice in a bowl. (TIP: Ensure that the mixture has a paste-like consistency.)

Submerge the skewers you intend to use in a bowl of water and allow them to soak for 15-20 minutes. (TIP: This step is crucial to prevent the wooden skewers from burning during the prawn cooking process.)

Coat the prawns with tandoori curry paste and let them marinate for 10 minutes.

While the prawns are marinating, cut 1 red onion into petal like pieces.

Skewer the prawns and red onions alternately, ensuring a red onion is placed between each prawn.

Pre-heat a barbeque or grill pan to a high setting.

Drizzle the barbeque or grill pan with 1 tablespoon of olive oil and place the prawn skewers on the grill.

Grill the prawns over medium heat for about 2-3 minutes per side, ensuring they acquire beautiful char marks. (TIP: Look for the prawns to turn vibrant orange and curl up. Be vigilant to prevent overcooking, as it can lead to a rubbery texture.)

Whilst the prawns are cooking, light the charcoal, until smoke is released.

Place the charcoal in a small dish using BBQ tongs.

Place the small dish with the charcoal in a plate and surround it with the grilled prawns.

Add a teaspoon of ghee on the charcoal to release the BBQ smoke and immediately place a lid or cloche over the plate and allow the charcoal smoke to infuse the prawns for at least 5 -10 mins.

Open the lid/cloche and release the smoke.

Garnish the prawns fresh coriander leaves, sliced red onion.

Serve with Mint Yoghurt Sauce, and a lemon wedge.