These skewers will be a great addition to your next BBQ. Perfect as a starter. It's our prawn, tomato and chorizo skewers recipe.
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To make the basil dressing, combine the lemon juice and shallot in a small serving bowl. Set aside for 15 mins to soak until the shallot softens. Add the oil and basil to the lemon juice mixture. Season and stir to combine.
Meanwhile, cut the chorizo in half lengthways, then crossways into 3mm slices. Thread 1 end of a prawn onto a metal or soaked bamboo skewer, then add a tomato. Thread the remaining end of the prawn onto the skewer (tomato should fit in the curve of the prawn). Thread 3 slices of chorizo onto the skewer. Repeat with the remaining prawns, tomatoes and chorizo to make 8 skewers.
Heat a barbecue grill or chargrill on medium-high. Spray skewers with olive oil spray. Cook on the grill for 3 mins each side or until prawns change colour and tomatoes are lightly charred. Transfer to a serving platter.
Drizzle skewers with half the dressing. Serve with the rocket, lemon wedges and remaining dressing.
COOK. STORE. SAVE.
Smart swap: Want to add more veggies? Swap the chorizo for thinly sliced zucchini or capsicum instead.
Use it up: Make a double batch of dressing and enjoy it with your favourite salad or tossed through pasta.
Need inspiration for Christmas meals that cater for dietary requirements? Coles has you covered.
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