Prawn and Chorizo Skewers

There’s nothing like the smell of seafood cooking on a barbecue, and with the official start of Spring just days away, outdoor eating is no doubt on your agenda! These Prawn and Chorizo Skewers are guaranteed to be a crowd-pleaser, as they are in our Seafood Barbecue Cooking Class.  Inspired by the Spanish flavours of Smoked Paprika, Garlic, Lemon and Olive Oil, they can be prepared ahead of time and take only a few minutes to cook.

Choose large prawns, as you need to be able to wrap them around the slices of chorizo, and ensure the chorizo is uncured or raw, as it will be cooked together with the prawns.

A dry rosé is a good wine match, but a sauvignon blanc goes well too.

Ingredients (makes 16 skewers):
32 large green (raw) prawns, peeled and deveined (tails can be left on or off)
3-4 chorizo sausages (uncured / raw)
2 teaspoons smoked paprika
2 cloves garlic, crushed
1 tablespoon finely grated lemon rind
2 tablespoons fresh lemon juice
1/3 cup extra virgin olive oil
1 teaspoon quality salt (we use Murray River Pink Salt Flakes)
Freshly ground black pepper

16 bamboo skewers, soaked in water for at least 30 minutes

1. Combine all the marinade ingredients in a bowl.
2. Cut the chorizo into slices no thicker than the prawns (1-1½ cm thick). You will need 1 slice of chorizo per prawn.
3. Skewer a prawn around a chorizo slice and do 2 of these per skewer. Continue until you have 8 skewers of 2 prawn-wrapped chorizo slices each.
4. Brush the marinade over the prawns and chorizo and refrigerate for 1 hour.
5. Preheat a barbecue to medium–high heat direct grilling.
6. Barbecue the skewers for 2-3 minutes each side or until cooked.

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