Prawn and Chorizo Kebabs with Smoked Paprika Mayo
Photography Josh Griggs.
Makes: 16 Skewers
INGREDIENTS
KEBABS
2 tablespoons tomato paste
1 teaspoon smoked paprika
2 cloves garlic, crushed
½ teaspoon cumin seeds
finely grated zest 1 lemon
1 tablespoon lemon juice
2 tablespoons olive oil
sea salt and ground pepper
16 large raw prawns, peeled with tail on
2 x cured chorizo sausages, about 250 grams total, each sliced into 8 rounds
SMOKED PAPRIKA MAYO
½ cup good-quality egg mayonnaise
1 roasted red capsicum, peeled, seeded and roughly chopped
2 cloves garlic, crushed
1 teaspoon smoked paprika
Equipment: 16 thin metal or wooden skewers.
METHOD
KEBABS: Thoroughly combine all the ingredients in a large bowl. Place a piece of chorizo in the curve of each prawn and push a skewer through, passing through both ends of the prawn and the chorizo. Cover and refrigerate until ready to cook.
MAYO: Blitz all the ingredients in a food processor and season.
TO COOK: Heat a frying pan over a medium heat and lightly oil. Cook the skewers until the prawns are golden and cooked, about 2 minutes per side. Serve with the mayo.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.