Prawn, chorizo and tomato kebabs
Published: March 25, 2015 at 3:09 PM
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makes 12
Easy
Total time: 40 mins
0 reviews
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These Spanish-influenced prawn, chorizo and tomato kebabs look beautiful and make a great little hot canapé to pass round with drinks. A classic flavour combination, you could also easily adapt this for a tasty supper to serve with bread.
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Ingredients
Nutrition
-
6 cherry tomatoes
halved
-
2 cloves garlic
thinly sliced
-
a couple of sprigs broken into small pieces thyme
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olive oil
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12 raw tiger prawns
peeled and head off
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12 slices from a whole sausage chorizo
-
12 basil leaves
cut in half
Nutrition: per serving
- kcal26
- fat1.3g
- saturates0g
- carbs0.4g
- sugars0g
- fibre0.1g
- protein3.1g
- salt0.13g
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Method
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step 1
Heat the oven to 180C/fan 160C/gas 4. Put the tomatoes cut-side up on a baking sheet, top with a thin slice of garlic, a piece of thyme, a drizzle of olive oil and sprinkle of salt on each. Cook for 30 minutes.
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step 2
Grill the chorizo and fry the prawns in a little oil, keeping everything warm. When the tomatoes are done, onto each skewer push a prawn, a piece of basil, a piece of chorizo, some more basil and a tomato half.
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