Prawn and Chorizo Kebabs with Smoked Paprika Mayo
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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
Instructions
3 steps
- 1
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.
- 2
MAYO - Blitz all the ingredients in a food processor and season.
- 3
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.
Progress
0 / 3 steps
