Prawn and Chorizo Kebabs with Smoked Paprika Mayo
Photography 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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.