| | Prawn and chorizo skewers with mango salsa
Prawn and chorizo skewers with mango salsa
Prawn and chorizo skewers with mango salsa 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Soak 12 bamboo skewers in water for 30 mins.
  2. Thread 2 pieces of chorizo and 2 prawns alternately onto 1 skewer. Repeat with remaining skewers, chorizo and prawns.
  3. Heat a barbecue grill or chargrill on medium heat. Spray skewers with olive oil. Cook, in batches, for 5-6 mins or until prawns are cooked through. Transfer to a plate.
  4. Meanwhile, place mango, chilli, Lebanese cucumber, onion and coriander in a bowl. Drizzle with lime juice and gently toss to combine. Arrange prawn and chorizo skewers on a serving platter. Top with fetta. Serve skewers with lime wedges and mango salsa.
Time for preparing:
20 min.
Servings:
4

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
  • 1 cup coriander leaves
  • 1 tablespoon lime juice
  • 100g fetta, crumbled
  • Lime wedges, to serve
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