Prawn & Chorizo Kebabs with Romesco Sauce
6
30
Easy
Sizzle up your weeknights with our tantalizing Prawn and Chorizo Kebabs! Bursting with flavour, drizzled in Romesco sauce, and served with a crisp salad—this quick and easy recipe is a surefire way to elevate your midweek dinner game!
Ingredients
- 4½ tbsp olive oil
- 3 cloves of garlic crushed
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 750 g Shore Mariner raw prawn cutlets
- 225 g chorizo cut into 1.5cm chunks
- 45 bamboo skewers 12 soaked in water for at 15 least minutes
- 180 g mesclun salad mix
- 375 g cherry tomatoes halved
- ¾ cucumber sliced
- 1½ red onion thinly sliced
Romesco Sauce
- 300 g roasted red peppers (see Chef’s tip)
- ¾ C almonds toasted
- 3 cloves of garlic
- 1 tsp smoked paprika
- 3 tbsp red wine vinegar
- 4½ tbsp extra virgin olive oil
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Method
- To make the marinade, in a bowl, mix together the olive oil, garlic, smoked paprika, cumin, salt, and pepper. Add the prawns and chorizo and toss to coat evenly. Allow to marinate for at least 30 minutes.
- To make the romesco sauce, in a food processor, combine roasted red peppers, almonds, garlic, smoked paprika and red wine vinegar. Pulse until the ingredients are finely chopped. With the food processor running, slowly drizzle in the olive oil until the mixture becomes a smooth sauce. Season with salt and pepper to taste. Set aside.
- Heat the BBQ, grill or grill pan over medium-high heat. Thread the prawns and chorizo onto the soaked bamboo skewers. Grill the kebabs for 2-3 minutes per side or until the prawns are cooked through and the chorizo is browned.
- At the same time, in a large bowl, toss together the salad greens, cherry tomatoes, cucumber, and red onion.
- Arrange the prawn and chorizo kebabs on individual plates, dollop with romesco and serve salad alongside.
Chef’s tips – During the summer/autumn months when capsicum prices are low, try char-grilling your own. Place red capsicum directly on a gas hob, on a BBQ grill or under the oven grill and cook on high heat, turning at times, until the skin blisters and blackens. Allow to cool a little and then rub the skin off with a paper towel, cut open and remove seeds and stem.
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