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Prawn and chorizo skewers with mango salsa

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Fire up the barbie and make these simple Prawn and chorizo skewers for dinner. The mango salsa and lime adds a hit of freshness everyone will love.

  • Serves4
  • Cook time20 minutes
  • Prep time20 minutes, (+ 30 mins soaking time)
Prawn and chorizo skewers with mango salsa


  • 250g chorizo, sliced into 1cm pieces
  • 1kg (24) raw banana prawns, peeled, tails intact, de-veined
  • Olive oil spray
  • 2 large mangoes, diced
  • ½ long red chilli, chopped
  • 1 Lebanese cucumber, halved, seeds removed, diced
  • ½ red onion, diced
  • 1 cup coriander leaves
  • 1 tbs lime juice
  • 100g fetta, crumbled
  • Lime wedges, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Soak 12 bamboo skewers in water for 30 mins.
  2. Step 2

    Thread 2 pieces of chorizo and 2 prawns alternately onto 1 skewer. Repeat with remaining skewers, chorizo and prawns.
  3. Step 3

    Heat a barbecue grill or chargrill on medium heat. Spray skewers with olive oil. Cook, in batches, for 5-6 mins or until prawns are cooked through. Transfer to a plate.
  4. Step 4

    Meanwhile, place mango, chilli, Lebanese cucumber, onion and coriander in a bowl. Drizzle with lime juice and gently toss to combine. Arrange prawn and chorizo skewers on a serving platter. Top with fetta. Serve skewers with lime wedges and mango salsa.