Prawn and chorizo skewers with mango salsa

Prawn and chorizo skewers with mango salsa

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Combine salty and sweet with these delicous prawn and chorizo skewers served with fresh mango salsa.

The ingredient of Prawn and chorizo skewers with mango salsa

  1. 250g chorizo, sliced into 1cm pieces
  2. 1kg (24) raw banana prawns, peeled, tails intact, de-veined
  3. Olive oil spray
  4. 2 large mangoes, diced
  5. 1/2 long red chilli, chopped
  6. 1 Lebanese cucumber, halved, seeds removed, diced
  7. 1/2 red onion, diced
  8. 1 cup coriander leaves
  9. 1 tablespoon lime juice
  10. 100g fetta, crumbled
  11. Lime wedges, to serve

The instruction how to make Prawn and chorizo skewers with mango salsa

  1. Soak 12 bamboo skewers in water for 30 mins.
  2. Thread 2 pieces of chorizo and 2 prawns alternately onto 1 skewer. Repeat with remaining skewers, chorizo and prawns.
  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. 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.

Nutritions of Prawn and chorizo skewers with mango salsa

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