Name: Prawn and Chorizo Skewers
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Cuisine: Spanish
Ingredients: 1 lb (450 g) peeled, deveined prawns; 1 tbsp olive oil; 1 tsp smoked paprika; 1/2 tsp salt; 1/4 tsp black pepper; Juice of 1/2 lemon; 6 oz (170 g) Spanish chorizo, sliced into 1/4-inch coins; Chopped parsley, for garnish; Lemon wedges, for serving

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Prawn and Chorizo Skewers are a show-stopping mix of sweet, briny prawns and smoky, spicy chorizo that grill up in minutes. I make these whenever I want an impressive appetizer or quick weeknight dinner — they deliver big flavor with minimal fuss. For a fun party pairing idea, I sometimes contrast them with light bites like these fun ghost fruit skewers for a playful starter plate.

Why Make This Recipe

Bold, balanced flavors: the natural sweetness of prawns plays beautifully against the fatty, smoky chorizo.
Fast and convenient: prep in 15–20 minutes, cook in 6–8 minutes — perfect for last-minute guests.
Great for entertaining: skewers are easy to pass around and look attractive on a platter.
Flexible and nutritious: high in protein and easily paired with vegetables or grains for a complete meal.
Personal note: I love how the chorizo juices baste the prawns as they cook — it’s an easy trick to get restaurant-style flavor at home. I’ve even served these alongside holiday sweets like this easy crockpot candy for variety.

Recipe Overview

Prep time: 15–20 minutes (includes skewering)
Cook time: 6–8 minutes (grill or broil)
Total time: 25–30 minutes
Servings: 4 (about 12 skewers or 24 small portions)
Difficulty: Easy
Method: Quick marinate, assemble on skewers, and grill or broil at high heat for a fast sear.

My Experience Making This Recipe

I tested this recipe several times on both gas grill and cast-iron grill pan to dial in timing. The biggest discovery was that paring chorizo slices about 1/4-inch thick lets them render fat quickly without drying the prawns. Once I adjusted skewer spacing and used a high heat, results were consistently juicy prawns with crisped chorizo edges.

How to Make Prawn and Chorizo Skewers

Start by tossing 1 lb (450 g) peeled, deveined prawns with 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper, and the juice of half a lemon; marinate 10–15 minutes. Slice 6 oz (170 g) Spanish chorizo into 1/4-inch coins and thread prawns and chorizo alternately onto soaked wooden or metal skewers. Cook over a preheated grill or cast-iron pan at 400–450°F (204–232°C) until prawns are opaque and firm, about 2–3 minutes per side. Rest 2 minutes and finish with chopped parsley and a squeeze of lemon.

Expert Tips for Success

Use metal skewers or soak wooden skewers for at least 30 minutes to prevent burning. Metal gives you better heat conduction and is reusable.
Pat prawns dry before marinating to help the marinade cling and to get a better sear. Excess moisture will steam them.
Cook at high heat (400–450°F) to get quick caramelization on the chorizo and keep prawns tender; use an instant-read thermometer — prawns are done at 120–125°F.
Trim chorizo thin (≈1/4 inch) so it renders its fat quickly and bastes the prawns without overcooking them. For inspiration on technique testing across dishes, check this custard vs crème brûlée technique comparison.
Don’t overcrowd the skewers — leave a little space between pieces so heat circulates and everything cooks evenly.

How to Serve Prawn and Chorizo Skewers

Serve on a large platter with lemon wedges and a garlicky aioli or cilantro-lime yogurt dip for dipping.
Pair with fragrant sides like grilled corn, a simple green salad, or these spicy garlic chilli noodles for a heartier meal.
Presentation tip: stand skewers over a bed of coarse sea salt or fresh herbs for an elevated look at parties.
Occasion: Perfect for barbecues, tapas nights, or quick weeknight feasts when you want something special but fast.

Storage and Reheating Guide

Refrigerate: cool fully, then store in an airtight container for up to 2 days. Separate skewers if stacking to avoid sogginess.
Freeze: place cooked skewers on a baking sheet, freeze until firm, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: reheat gently on a preheated 350°F (175°C) oven or under a broiler for 3–5 minutes to crisp the chorizo without overcooking the prawns. Avoid microwaving — it makes prawns rubbery.

Recipe Variations

Gluten-free: this recipe is naturally gluten-free if you use gluten-free chorizo (some brands add fillers).
Dairy-free: omit any dairy dips and serve with lemon and olive-oil based sauces.
Low-sodium: choose a low-sodium chorizo or rinse thin slices quickly to remove surface salt, and reduce added salt in the marinade.
Veg-forward: swap some prawns for thick scalloped vegetables (zucchini rounds, bell pepper chunks) for mixed skewers; see more from Amelia Anderson’s recipes for vegetable pairing ideas.

Nutritional Highlights

High in protein: prawns provide lean protein while chorizo adds additional protein and flavor.
Watch the fat and sodium: chorizo is flavorful but higher in saturated fat and sodium, so moderate portion sizes (about 4–6 ounces total per person) are sensible.
Allergen info: contains shellfish (prawns). Check chorizo labels if you have pork or preservative sensitivities.

Troubleshooting Common Issues

Prawns overcook and become rubbery: cook quickly at high heat and remove as soon as they turn opaque; internal temp 120–125°F.
Chorizo makes skewers greasy: slice thinner (1/4 inch) so fat renders off into the pan/grill and gets trimmed off; blot excess fat with a paper towel after cooking.
Skewers stick to the grill: oil the grates and the kebabs lightly with high-smoke-point oil (grapeseed, avocado) before cooking and use tongs to flip gently.

Frequently Asked Questions

Q1: Can I use frozen prawns?
A1: Yes — thaw frozen prawns fully in the refrigerator overnight or under cold running water for 15–20 minutes. Pat dry before marinating to ensure a good sear and even cooking.

Q2: Are these safe to cook indoors?
A2: Absolutely. Use a heavy cast-iron grill pan or broiler. Preheat the pan until very hot and use a vent or fan; the high heat gives the same caramelization as an outdoor grill.

Q3: How can I tell when prawns are perfectly cooked?
A3: Look for opaque, white/pink flesh with a slight curl into a C-shape. For precision, an instant-read thermometer should read 120–125°F. Avoid letting them tighten into an O-shape — that indicates overcooking.

Q4: Can I make these ahead for a party?
A4: Yes — par-cook the chorizo slightly and thread prawns onto skewers; keep chilled and grill just before serving. Alternatively, fully cook and reheat briefly in a 350°F oven to refresh them.

Conclusion

If you want another version or inspiration for spicy seafood skewers, check this well-tested recipe for Grilled Shrimp Skewers with Spanish Chorizo – Foodness Gracious to compare techniques and variations.