Prawn and Chorizo Kebabs with Smoked Paprika Mayo
Photography by Josh Griggs.
Makes: 16 Skewers
INGREDIENTS
KEBABS
2 tablespoons tomato paste
1 teaspoon smoked paprika
2 cloves garlic, crushed
½ teaspoon cumin seeds
finely grated zest 1 lemon
1 tablespoon lemon juice
2 tablespoons olive oil
sea salt and ground pepper
16 large raw prawns, peeled with tail on
2 x cured chorizo sausages, about 250 grams total, each sliced into 8 rounds
SMOKED PAPRIKA MAYO
½ cup good-quality egg mayonnaise
1 roasted red capsicum, peeled, seeded and roughly chopped
2 cloves garlic, crushed
1 teaspoon smoked paprika
Equipment: 16 thin metal or wooden skewers.
METHOD
KEBABS: Thoroughly combine all the ingredients in a large bowl. Place a piece of chorizo in the curve of each prawn and push a skewer through, passing through both ends of the prawn and the chorizo. Cover and refrigerate until ready to cook.
MAYO: Blitz all the ingredients in a food processor and season.
TO COOK: Heat a frying pan over a medium heat and lightly oil. Cook the skewers until the prawns are golden and cooked, about 2 minutes per side. Serve with the mayo.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.