Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Prawn and chorizo skewers with a lemon and coriander dressing

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Prawn and chorizo skewers with a lemon and coriander dressing

    • Total time: Ready in 25 minutes 25 minutes

    Serves: 4


    2 red peppers, cut into 3cm pieces
    250g Cooks’ Ingredients Chorizo, halved
    200g raw jumbo king prawns, peeled
    3 tbsp garlic infused olive oil
    28g pack coriander leaves
    Juice of 1 lemon
    4 tsp Waitrose Fragrant & Zingy Lemon Mayonnaise


    1. Thread a piece of red pepper onto a metal or wooden skewer followed by a piece of chorizo and then a jumbo prawn. Repeat this with three more pieces of pepper, chorizo and prawn then set aside. Make up 7 more skewers the same way until you have used up all the ingredients. Brush all over each skewer with 1 tablespoon of the garlic oil.

    2. Heat a griddle pan over a high heat and cook the skewers in batches for 5–6 minutes each side until golden and slightly charred, and the prawns are completely cooked and pink. Meanwhile, place the remaining garlic oil, coriander and lemon juice in the small bowl attachment of a food processor and blitz until you have a fairly smooth herb-speckled dressing. Season with a pinch salt and a good grinding of black pepper.

    3. Place the cooked skewers on serving plates and whilst still hot, drizzle over the coriander dressing. Serve alongside paprika-dusted roast cubed potatoes with the lemon mayonnaise and a green leafy salad.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars