- 12 mini chorizo sausages (for cooking chorizo cut into 12 pieces)
A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 12 raw shelled prawns
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 1 tsp harissa
This hot, aromatic paste made from chilli and assorted spices and herbs is spicy and…
- ½ garlic clove, crushed
- 2½ tbsp mayonnaise
- 2½ tbsp Greek yogurt
- 1 tbsp chopped parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Heat oven to 200C/180C fan/gas 6 and cook the chorizo on a tray for 12 mins. Meanwhile, mix together the prawns and harissa. In a bowl, combine the garlic, mayo and yogurt to make a dip.
Turn the chorizo, add the prawns to the tray and cook for 3 mins more. Sprinkle the parsley over the prawns, then thread each onto a skewer, followed by a sausage. Serve with the dip.