Spanish prawns and chorizo skewers

20 April 2017 by
First published: 14 November 2016

This Spanish prawns and chorizo skewers recipe will make you think of holidays in the sun, even if it’s raining outside! Be sure to soak the skewers in water before you cook, as this will stop them from catching on fire in the grill or on the BBQ. Serve these with some rice and salad for a brilliant sharing dinner.

Ingredients (serves 4)

12 wooden skewers soaked in water overnight

24 peeled and de-veined king prawns

24 slices of chorizo

1 lemon – zest and juice

1 large red chilli – finely chopped

2 cloves of garlic crushed

2tsp paprika

20g chopped parsley

50ml olive oil

Salt and pepper

Baxters Deli Toppers Jalapeños, finely chopped

Method

Mix oil, lemon juice, lemon zest, garlic, paprika, chillies, Baxters Deli Topper Jalapeños and parsley. Add prawns and leave to marinate overnight. Thread onto soaked skewers along with the chorizo. Cook on the BBQ for two minutes on each side, or if not grill them instead. Serve heaped with Deli Toppers Jalapeños for extra heat.

Recipe courtesy of Baxters

 

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