Sticky chicken & chorizo skewers
Pair the winning combo of chicken and chorizo with a sticky garlic, honey and thyme glaze. Serve on skewers in homemade flatbreads
Fiery prawn & pepper skewers
- Preparation and cooking time
- Prep:
- Cook:
- Plus marinating
- Easy
- Makes 8-12
Skip to ingredients
- 3 garlic clovescrushed
- 1 red chillifinely chopped
- ½ small bunch parsleyfinely chopped
- 1 tsp sweet smoked paprika
- ½ tsp hot smoked paprika
- 4 tbsp olive oil
- 400g raw king prawnsin their shells if you like, or keep the tails on
- 1 jar pickled cherry peppersdrained
- lemonwedges, to serve
Nutrition: Per serving (12)
- kcal75
- fat4g
- saturates1g
- carbs4g
- sugars4g
- fibre1g
- protein6g
- salt0.3g
Method
step 1
Whisk the garlic, chilli, parsley, both types of paprika and olive oil together. Stir through the prawns and season well. Cover, put in the fridge and leave to marinate for at least 30 mins before threading on to skewers, interspersing them with a few of the peppers, so that each skewer has about 4-5 prawns.
step 2
Light a barbecue and leave until the flames die down and the coals turn white with glowing centres. Grill the skewers, or cook in a griddle pan over a high heat for 3-4 mins until pink and opaque. Serve immediately with a squeeze of lemon and plenty of saffron aïoli.
