Recipe: Prawns Saganaki by The Deli Kitchen

This delicious and simple recipe comes from the Deli Kitchen and is the perfect recipe for an alfresco lunch in the garden in the sun on a gorgeous summer afternoon. It’s so simple to make even I can do it and if you’re not a fan of prawns you can always use chicken breasts or tuna instead.

Serves 2
Preparation time: 10-15 minutes


1 red or yellow pepper, or a mixture of both
3 spring onions
175g shelled raw tiger prawns
A little olive oil
Salt and ground black pepper
A squeeze of lemon juice
2 Deli Kitchen Greek Style Flatbreads
Handful of mixed salad leaves
25g feta cheese, crumbled
A drizzle of sweet chilli sauce


1: Slice the pepper and cut the spring onions in half. Put on a plate with the prawns and drizzle with oil, salt and pepper and toss to coat.

2: Cook the vegetables and prawns on a hot griddle pan, turning until chargrilled on both sides before transferring to a plate. Cut each of the spring onions into three pieces and squeeze over the lemon juice. Warm the Deli Kitchen Greek Style Flatbreads on the griddle pan.

3: Heap a handful of salad leaves in each of the warm flatbreads, then top with the vegetables and prawns. Sprinkle over the feta and sweet chilli sauce. Serve straight away with a squeeze of lemon.


Cook’s note:
This makes a great BBQ recipe. Simply thread the prawns and vegetables (cut the spring onions into three) onto metal skewers and cook over hot coals until lightly charred and tender. Slide off onto a plate and squeeze with lemon before adding to your Deli Kitchen Greek Style Flatbreads.
Recipe credit: Deli Kitchen – Visit the Deli Kitchen website for more recipe inspiration:

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