Chorizo and prawn skewers Recipe

Chorizo and prawn skewers


  • 1 cup
    firmly packed flat leaf parsley leaves
  • 1 cup
    firmly packed coriander leaves
  • 1
    green chilli, deseeded, chopped
  • 1 clove
  • 1
    zest and juice of 1 lemon
  • 1/2 cup (125mL)
    extra virgin olive oil
  • 12
    wooden skewers, soaked
  • 2 (340g)
    chorizo, sliced thinly
  • 24
    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.



Average Qty Per Serve Qty Per 100g
Energy 848.0kj 968.7kj
Weight 87.5g 100g
Protein TOTAL 13.8g 15.8g
Fat TOTAL 16.1g 18.4g
- Saturated Fats 3.7g 4.3g
Carbohydrates TOTAL 0.5g 0.5g
- Sugars 0.3g 0.4g
Sodium 446.4mg 510.0mg
Dietary Fibre 0.7g 0.8g
Calcium 70.8mg 80.8mg