Recipe created by Emma Hatcher https://shecanteatwhat.com/about/
- Makes 8
- Prep 10 mins
- Cook time 6 mins
Ideal for a summer barbeque, these prawn and chorizo skewers are a total crowd pleaser. As so much flavour comes from the chorizo, you can keep it simple everywhere else, finishing the skewers off with a drizzle of parsley and lemon oil.
- 150g Spanish chorizo, cut into 1 cm discs
16 raw king prawns
- 3 (roughly 100g) waitrose sweet mini peppers, cut into small chunks, any seeds removed
1 tablespoon olive oil
For the parsley and lemon oil:
- Small bunch of fresh parsley, finely chopped
- 5 tablespoons extra virgin olive oil
- Juice of 1 lemon
- Sea salt and freshly ground black pepper
To serve (optional):
- Extra lemon wedges, grilled
- Mayo or yogurt, sprinkled with smoked paprika
- Chilli flakes
If you’re using wooden skewers, soak them in cold water for at least 30 minutes before you start cooking. Make the parsley and lemon oil first, by combining the parsley, extra virgin olive oil and lemon juice in a bowl. Season to taste and set aside.
Have the chorizo, prawns and sweet mini peppers set up in front of you, along with a plate or tray to transfer the skewers to the barbeque or grill.
Thread a piece of chorizo onto the first skewer, followed by a piece of pepper and a king prawn. Repeat the same again, adding a final piece of chorizo and piece of pepper. Repeat with the rest of the skewers.
Brush a little olive oil over the skewers, then place onto a hot barbeque or grill and cook for 3 minutes each side, turning them every now and then to make sure they don’t burn. You’re looking for the prawns to turn a blush pink and to be cooked through, the peppers to be softened and charred and the chorizo golden and smelling delicious.
Place the cooked skewers on a serving platter and drizzle over the parsley and lemon oil. Serve with leftover oil on the side and some extra lemon wedges.