Paprika prawn, chorizo and haloumi kebabs

Paprika prawn, chorizo and haloumi kebabs

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These skewers combine all of the flavours of summer on a stick.

The ingredient of Paprika prawn, chorizo and haloumi kebabs

  1. 24 large green prawns, peeled leaving tail intact, deveined
  2. 2 tablespoons lemon juice
  3. 1 tablespoon olive oil
  4. 2 teaspoons sweet paprika
  5. 2 garlic cloves, crushed
  6. 2 teaspoons brown sugar
  7. 2 chorizo sausages, thickly sliced
  8. 180g haloumi, cut into 2cm cubes
  9. 1/4 cup flat-leaf parsley leaves
  10. Lemon wedges, to serve

The instruction how to make Paprika prawn, chorizo and haloumi kebabs

  1. Combine the prawns, lemon juice, oil, paprika, garlic and sugar in a large bowl. Toss to combine.
  2. Preheat a barbecue grill or chargrill on medium-high heat. Thread the prawns, chorizo and halloumi evenly among 12 large metal skewers. Cook kebabs for 2-3 minutes each side or until prawns change colour and curl. Transfer to a serving platter. Sprinkle with parsley and serve with lemon wedges.

Nutritions of Paprika prawn, chorizo and haloumi kebabs

calories: 335.795 calories
calories: 22.7 grams fat
calories: 9.6 grams saturated fat
calories: 3.9 grams carbohydrates
calories: 1.2 grams sugar
calories:
calories: 34.3 grams protein
calories: 219 milligrams cholesterol
calories: 1068 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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