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Prawn and chorizo skewers with mango salsa
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Prep Time:
50 minutes
Cook Time:
20 minutes
Total Time:
70 minutes
Savor the perfect blend of salty and sweet with prawn and chorizo skewers paired with tangy mango salsa.
Ingredients:
  • 250g chorizo, sliced into 1cm pieces
  • 1kg (24) raw banana prawns, peeled, tails intact, de-veined
  • Olive oil spray
  • 2 large mangoes, diced
  • 1/2 long red chilli, chopped
  • 1 Lebanese cucumber, halved, seeds removed, diced
  • 1/2 red onion, diced
  • 250.00 ml coriander leaves
  • 21.00 gm lime juice
  • 100g fetta, crumbled
  • Lime wedges, to serve
Instructions:
  • Submerge 12 bamboo skewers in water and let them soak for 30 minutes.
  • Skewer 2 pieces of chorizo and 2 prawns in an alternating pattern on one skewer. Repeat with the rest of the skewers, chorizo, and prawns.
  • Preheat barbecue grill or chargrill over medium heat. Lightly coat skewers with olive oil. Grill prawns in batches for 5-6 minutes or until fully cooked. Transfer to a serving plate.
  • Combine mango, chilli, Lebanese cucumber, onion, and coriander in a bowl. Drizzle with lime juice and toss gently. Place prawn and chorizo skewers on a serving platter and top with feta. Serve with lime wedges and mango salsa.

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