Skewers of spicy chorizo, and juicy king prawns marinaded in chilli, garlic and lime juice. Served with the quickest, easiest flatbreads you’ll ever make. Fresh, spicy and zesty, these skewers are a perfect addition to a summer barbecue.
A couple of weeks ago we had an unexpected burst of sunshine in the middle of an otherwise wet week. The sun shone all day, and in the evening the garden was bathed with a beautiful glowing golden light, the dipping sun casting long shadows across the lawn. We temporarily forgot it was a Wednesday, the post work evening turning into one of those long, luxurious summer nights where time slows right down.
On such glorious evenings, theres nothing for it but to be outside. You have to light the barbecue and cook outside over hot glowing embers. Even as the evening gets cool you’d rather wrap yourself in blankets, and snuggle into hoodies than go inside and waste the last of the glorious, lustrous sun.
My brother and I took on barbecue duties, the smoke billowing straight up into the still evening skies. My brother’s girlfriend set to work in the kitchen making flat breads, kneading and shaping the discs, and cooking them on a hot griddle until the round breads bubbled and blistered.
On the menu were blue cheese burgers, pork and apple sausages, and these prawn and chorizo skewers.
Marinaded as long as you can, preferably over night, in lime juice, chilli and garlic, they’re zesty and flavoursome. They pair beautifully with the vivid deep, spicy richness of the chorizo. The skins of the prawns blacken slightly as they cook, giving them a smokey char grilled taste.
We cooked them on skewers, then pulled off the prawns and chorizo and served them in homemade flat breads with a squeeze of fresh lime juice, a handful of coriander, and a dollop of yoghurt.
Can we just take a moment to admire this beautiful skewer? Handmade by my very clever brother. Isn’t the twist just stunning? They’re absolutely perfect for cooking meat and fish on the barbecue. They’ll be available to buy very soon from his online shop, Pear Tree Bush Craft, so do keep you eyes peeled if you fancy getting some for your summer barbecues this year.
These flatbreads are the easiest bread you’ll ever made. They don’t need to rise at all, and they cook in minutes. They’re the perfect thing to throw together for a week night supper, or an impromptu barbecue.
They’re rolled out into rounds, and dry cooked on a hot griddle or frying pan. As they cook the surface bubbles up and blisters, and fills the kitchen with the most mouth-wateringly tempting aroma of freshly cooked bread.
– The chorizo is very fatty, and as you cook it will drop fat onto the coals. You must make sure that your coals are really just glowing embers before you cook the skewers otherwise the barbecue will fire back into life and you’ll burn them. Alternatively, leave the chorizo off the skewers and pan fry gently for a few minutes before serving alongside the prawns.
– The wraps are best eaten fresh, but if you have any left over, tightly wrap them in foil and put them in an air tight container. They’ll be ok for lunch the next day, but any longer and they’ll get hard very quickly.
– Choose the biggest prawns you can find. I used king prawns, but tiger prawns would also work well. The best place to find them is your local fish monger, or the fresh fish counter in larger supermarkets.
- ---- for the skewers
- 200g king prawns
- juice 1 lime
- 1 tablespoon olive oil
- 3 cloves garlic, crushed
- 1 red chilli, finely chopped
- 100g chorizo, sliced into slices approximately 10mm thick (you need the type that comes as a sausage)
- ----- for the flat breads
- 170g plain flour
- 300g whole meal bread flour
- 1 teaspoon salt
- 1 teaspoon baking powered
- 160ml warm water
- 100ml vegetable oil
- ----- to serve
- handful fresh coriander
- 1 lime
- Begin by marinading your prawns. Place the prawns, lime juice, olive oil, crushed garlic and chopped chilli into a bowl. Stir well until the prawns are completely coated in the marinade mixture. Cover with cling film and leave to marinade in the fridge, preferably overnight, but for at least 2 hours.
- To make the flatbreads, begin by putting the plain flour, wholemeal flour, salt and baking powder into a large bowl. Whisk together to combine.
- Slowly add the warm water and vegetable oil, mixing into the flour as you go, until you have a firm and slightly sticky dough. Knead together for 2 minutes until the mixture forms a ball. Rest for 15 minutes.
- Once the dough has rested, divide into 16 evenly sized balls.
- Using a rolling pin, roll the balls of dough out on a floured surface into discs about the size of a side plate.
- Heat a heavy based frying pan until hot. One by one, place the bread discs into the pan. Cook for about a minute on each side, until the surface of the bread begins to bubble up and blister. Wrap the cooked breads in a clean tea towel while you cook the others. This will help to keep them warm and soft.
- When you're ready to assemble the skewers, carefully thread 3 prawns, and 2 or 3 slices or chorizo onto each skewer. Cook on a barbecue for approximately 2 minutes, until the prawns are pink. Serve immediately with the flatbreads, coriander, yoghurt and a squeeze of lime juice.