PRAWN AND CHORIZO KEBABS
Succulent prawns and chorizo are always a barbecue favourite. Pair them with our capsicum dip for an easy, satisfying appetiser.
Ingredients
12 bamboo skewers
2 cloves garlic, mashed to a paste
A good pinch Farro chilli flakes
½ tsp Farro sweet smoked paprika
2 Tbsp parsley, finely chopped
2 soft chorizo, from the Farro deli counter
2-3 Tbsp olive oil
1 tub Farro Spicy Capsicum Tapenade
Flaky sea salt to serve
18 large frozen raw prawns (approx 500g), defrosted
Method
Soak the bamboo skewers in water for at least 30 minutes. In a food processor, roughly blitz the garlic, chilli flakes, smoked paprika, and parsley. Remove the skin from ¼ of one chorizo and discard. Blend the chorizo into the garlic spice mix with enough oil to loosen.
Cover the prawns in the mix and set aside to marinate for 30 minutes, or overnight if you prefer. Cut the remaining chorizo into 12 slices. Thread the prawns and chorizo onto the skewers, using two skewers per kebab. Grill for 4-5 minutes on each side over a medium heat until cooked through.
To serve, thin the capsicum dip down to a drizzling consistency with a little water. Smear it onto a serving platter, top with the kebabs, then sprinkle with the squid ink salt.