Chorizo & prawn skewers

Chorizo & prawn skewers

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(1 ratings)

Prep: 5 mins Cook: 15 mins


Makes 12
Create a simple, crowd-pleasing canapé by spearing Spanish sausage and harissa shellfish then serving oven-baked with a garlic mayonnaise

Nutrition and extra info

Nutrition: per skewer

  • kcal87
  • fat7g
  • saturates2g
  • carbs1g
  • sugars1g
  • fibre0g
  • protein5g
  • salt0.3g
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  • 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 other 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…


  1. 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.

  2. 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.

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Comments, questions and tips

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28th Dec, 2013
Really easy, but very flavoursome - these were gone in seconds. Great for impromptu visitors - I now keep some prawns & chorizo (I used the standard size sausage) in the fridge & Harissa and ready in 15 minutes!!!
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