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Prawn and Chorizo Cocktail Kebabs with Spicy Capsicum Sauce

William Meppem

Prawn and Chorizo Cocktail Kebabs with Spicy Capsicum Sauce recipe, bought to you by MiNDFOOD.

Prawn and Chorizo Cocktail Kebabs with Spicy Capsicum Sauce

Serves 4

200g purchased chargrilled red capsicum, drained

2 garlic cloves, crushed

1 tbsp lemon thyme leaves or 1 tsp dried thyme leaves

1 long red chilli, sliced (remove seeds if you do not like it too hot)

1/3 cup olive oil

1 tbsp white wine vinegar

2 tsp caster sugar

white pepper

16 thin slices chorizo (1 large chorizo sausage)

16 medium cooked prawns, peeled, deveined, tails intact

1 tbsp olive oil, extra

Place capsicum, garlic, thyme leaves, chilli, oil, vinegar and sugar into a food processor with 1 tbsp warm water. Process until a thick, smooth sauce forms. Season with salt and white pepper. Transfer to a serving bowl. Cover and refrigerate until required.

Place a slice of chorizo on the inside of a prawn. Thread onto small metal or prepared bamboo skewers. Heat a frying pan or barbecue hotplate on medium heat. Add oil. When hot add skewers 5-6 at a time, cooking for 2 minutes on each side or until prawns are heated through. Cook remaining skewers, adding extra oil if needed. Serve with spicy capsicum sauce.

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