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How to make Spanish prawn & chorizo kebabs

Yield = 6
Prep time: 0:15
Cook time: 0:20
Total time: 0:35

Ingredients

  • 12 red and yellow Vine Sweet Minicaps (baby capsicums), halved, deseeded
  • 36 green prawns, peeled leaving tails intact
  • 2 chorizo sausages, thickly sliced

Method

  • Step 1 Preheat your barbecue or chargrill on medium-high.
  • Step 2 Thread capsicum, prawns and chorizo onto 1 skewer.
  • Step 3 Repeat to make 12 kebabs.
  • Step 4 Cook the kebabs for about 2-3 minutes each side for medium or cooked to your liking. Transfer to a plate, cover with foil and set aside for 5 minutes to rest.