Chorizo and prawn skewers Recipe

Chorizo and prawn skewers

Ingredients

  • 1 cup
    firmly packed flat leaf parsley leaves
  • 1 cup
    firmly packed coriander leaves
  • 1
    green chilli, deseeded, chopped
  • 1
    garlic clove
  • 1
    zest and juice of 1 lemon
  • ½ cup (125mL)
    extra virgin olive oil
  • 12
    wooden skewers, soaked
  • 2 x 170g
    chorizo, sliced thinly
  • 24
    fresh green prawns, peeled and deveined, tails intact

How to Cook

Prep Time: 15 minutes | Cooking Time: 10 minutes
  1. Blend or process parsley, coriander, chili, garlic, lemon zest and juice until smooth. With motor running, gradually add oil in a thin, steady stream; process until mixture combined. Season to taste and set aside.

  2. Thread a skewer lengthways through the chorizo, then thread on a prawn and alternate so each skewer has 3 pieces of chorizo and 2 prawns.

  3. Heat a lightly oiled barbecue or griddle pan to medium-high heat. Grill the prawn and chorizo skewers for 1 – 2 minutes each side until the chorizo is charred and the prawns are just cooked through. Serve with herb dressing.

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