Spanish prawn & chorizo kebabs
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How to make Spanish prawn & chorizo kebabs
Yield = 6Prep 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.
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