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.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!