Chorizo and prawn skewers




Recipe serves 4


  • 500 g large raw prawns, peeled and deveined
  • 4 cloves garlic, crushed
  • Good glug of olive oil
  • Juice 1 lemon
  • 1 handful chopped parsley
  • 300 g chorizo sausage, sliced


  1. Marinate prawns in garlic, oil, lemon and parsley for about 30 minutes (you can add some paprika or chill for an extra kick.)
  2. Soak 8 wooden skewers in water for 30 minutes (this will prevent the wood catching fire.)
  3. Thread prawns and chorizo alternately on skewers. Grill for about 4 minutes at a high heat, turning occasionally. To help with handling you can wrap ends of the skewers in tin foil.
  4. Serve on a bed of rocket.

You can also serve with a dipping sauce of equal quantities mayo and greek yoghurt (season to taste.)



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