Chorizo & prawn skewers

Contains pork – recipe is for non-Muslims only
Create a simple, crowd-pleasing canapé by spearing Spanish sausage and harissa shellfish then serving oven-baked with a garlic mayonnaise

  • Prep:5 mins
    Cook:15 mins
  • Easy

Nutrition per serving

  • kcal 87
  • fat 7g
  • saturates 2g
  • carbs 1g
  • sugars 1g
  • fibre 0g
  • protein 5g
  • salt 0.3g


  • 12 mini chorizo sausages (for cooking chorizo cut into 12 pieces)
  • 12 raw shelled prawns
  • 1 tsp harissa
  • ½ garlic clove, crushed
  • 2½ tbsp mayonnaise
  • 2½ tbsp Greek yogurt
  • 1 tbsp chopped parsley


  1. Heat oven to 200C/180C fan/gas 6 and cook the chorizo on a tray for 12 mins. Meanwhile, mix together the prawns and harissa. In a bowl, combine the garlic, mayo and yogurt to make a dip.

  2. Turn the chorizo, add the prawns to the tray and cook for 3 mins more. Sprinkle the parsley over the prawns, then thread each onto a skewer, followed by a sausage. Serve with the dip.

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