Prawn and Chorizo Skewers

Capsicana Brazilian Chilli & Tomato Cooking Paste

½ lime, juiced

150g fresh prawns

100g chorizo, sliced

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For serving:

Capsicana Mini Tortilla Wraps

Handful of rocket

1 avocado, sliced

¼ red cabbage, finely sliced

A handful of parsley, finely chopped

1. Fire up the barbecue or preheat the oven to 180C degrees.
2. ‍If oven baking, lay the chorizo slices onto a baking tray and cook for 5-10 minutes before assembling the skewers. This will allow them to get a little bit of colour and crispiness before cooking the prawns.
3. Combine the lime juice and cooking paste in a bowl.
4. Thread the slices of chorizo and the prawns onto metal skewers, alternating as you go.
5. Use the cooking paste and lime marinade to coat the prawns and chorizo, saving a little for brushing onto the cooked skewers later.
6. Cook the skewers on a hot barbecue for 2-3 minutes, flipping as you go, until the prawns are fully pink and the chorizo is starting to catch. If oven baking, cooked the skewers for 8-10 minutes in the oven until the prawns are fully cooked through.
7. Before getting the skewers off the heat, use a clean brush to add some extra marinade and give each side another 30 seconds to cook until they’re golden and fully cooked through.
8. We like to serve our skewers with tortillas topped with fresh red cabbage, soured cream, avocado and fresh herbs! You can mix it up with salads or maybe even some spicy rice!

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