Prawn and Chorizo Cocktail Kebabs with Spicy Capsicum Sauce

By Dixie Elliott

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

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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