Prawn & Chorizo Skewers with Lemon-Basil Gremolata
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Starters
- Cuisine: Portuguese
Description
Succulent prawns and smoky chorizo seasoned, braaied to perfection, and finished with a zesty lemon-basil drizzle.
Ingredients
Skewers
18 prawns, cleaned
4 Tbsp (60 ml) Cape Herb & Spice Portuguese Peri Peri Rub
2 Tbsp (30 ml) olive oil
210 g chorizo
Lemon-Basil Gremolata
3 Tbsp (45 ml) finely chopped basil
Zest of 1 lemon
2 Tbsp (30 ml) freshly squeezed lemon juice
3 Tbsp (45 ml) olive oil
Cape Herb & Spice Salt & Pepper, to taste
To Serve
2 Tbsp (30 ml) chopped chives
Instructions
Skewers
In a bowl, season the prawns with Cape Herb & Spice Portuguese Peri Peri Rub and olive oil. Set aside to marinate for 5 minutes. Slice the chorizo into 1 cm-thick rounds (18 pieces). Thread the prawns and chorizo alternately onto skewers, starting and ending with a prawn, with a slice of chorizo in the middle of the prawn – each skewer should have three of each.
Prepare a fire to braai the skewers.
Grill over medium heat for 2–3 minutes per side until cooked through, brushing with the remaining seasoned olive oil. Remove from the heat and set aside until ready to serve.
Lemon-Basil Gremolata
In a bowl, mix the basil, lemon zest and juice, and olive oil. Alternatively, blitz to combine for a smoother consistency. Season with Cape Herb & Spice Salt & Pepper to taste.
To Serve
Drizzle the gremolata over the hot skewers and garnish with chopped chives. Serve immediately.
