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Paprika prawn, chorizo and haloumi kebabs
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Summer flavors on a stick with these delicious skewers.
Ingredients:
  • 24 large green prawns, peeled leaving tail intact, deveined
  • 42.00 gm lemon juice
  • 5.00 gm sweet paprika
  • 2 garlic cloves, crushed
  • 8.00 gm brown sugar
  • 2 chorizo sausages, thickly sliced
  • 180g haloumi, cut into 2cm cubes
  • 62.50 ml flat-leaf parsley leaves
  • Lemon wedges, to serve
Instructions:
  • In a large bowl, mix the prawns with lemon juice, oil, paprika, garlic, and sugar until well combined.
  • Heat up the barbecue grill or chargrill to medium-high. Skewer prawns, chorizo, and halloumi onto 12 metal skewers evenly. Grill kebabs for 2-3 minutes on each side until prawns change color. Place on a platter, sprinkle with parsley, and serve with lemon wedges.

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