King Prawn and Picante Chorizo Skewers with Harissa and Lime Yogurt

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
4-6 4-6
King Prawn and Picante Chorizo Skewers with Harissa and Lime Yogurt
Main INGREDIENTS
  • Fish & Seafood
Ingredients
Method

Ingredients

Marinade
  • 2 garlic cloves - crushed
  • Juice ½ lime
  • 2 tablespoons mild olive oil
  • Good pinch of salt and pepper
For the skewers
  • 4 x 26 - 27cm (10 ½inch) wooden skewers - soaked in water for 30 minutes or metal skewers
  • 24 raw extra-large king prawns – shelled and veins removed (approximately 250 - 300g shelled weight)
  • 50g Picante (Hot) Spanish cooking chorizo - skin removed and cut into 20 x 1 ½cm slices
  • 1 lime - cut into quarters
  • 1 tablespoon roughly chopped coriander to finish
Harissa Dip
  • 200ml natural thick Greek yogurt
  • 2 - 2 ½ tablespoons harissa paste
  • Juice 1 lime
  • 1 tablespoon chopped coriander
  • 1 tablespoon chopped mint
  • Salt and pepper to taste

  • Method

  • 1
    For the marinade, combine the crushed garlic, lime juice, olive oil and seasoning in a small bowl and set to one side.
  • 2
    Thread 6 prawns and 5 slices of chorizo alternately on to each skewer ending with a prawn and finishing with a wedge of lime.
  • 3
    Place the threaded skewers into the stoneware dish, brush over the marinade and leave for 10 -15 minutes for the flavours to infuse.
  • 4
    Combine the ingredients for the dip in a small bowl, season to taste and decant into a 200ml Stoneware Ramekin or two 100ml Stoneware Ramekins ready to serve.
  • 5
    Heat the grill in the oven on full and set the grill rack at a distance of 10cm (4 inches) away from the heating elements. This will ensure the Stoneware Dish will not come in contact with the direct heat.
  • 6
    Place the Stoneware Dish under the grill, cook for 3 - 4 minutes then turn the skewers and cook for 2 -3 minutes more until the prawns are pink and the chorizo is crisp.
  • 7
    Sprinkle over the chopped coriander leaves and serve the skewers in the dish or on a platter accompanied with the dipping sauce, some crusty bread and a green salad.
  • 8
    Cook's Notes
  • 9
    Soaking the wooden skewers will prevent them from over charring under the grill.
  • 10
    Harissa paste is a puree of ground chillies with olive oil and spices. As the pastes can vary greatly in level of heat add cautiously tasting until the desired flavour is achieved.