• Serves: 4 people
  • Prep time: 20 minutes
  • Cooking time: 8 minutes
    • British
    • Dairy Free
    • Gluten Free

    Prawn, Halloumi and Chorizo Kebabs

    Recipe Information

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    180g Specially Selected Frozen Raw Jumbo Prawns

    225g Halloumi

    200g Spanish Chorizo Ring

    240g Tri Coloured Quinoa

    6 Spring Onions

    1 pack Large Vine Tomatoes

    400g tin Red Kidney Beans

    8g Fresh Flat Leaf Parsley

    50g Extra Virgin Olive Oil

    25ml Lemon Juice

    Pinch Paprika

    Black Pepper


    4 Large Wooden/Metal Kebab Sticks


    Defrost the prawns.

    Cut the chorizo ring and halloumi cheese into 20 chunks.

    To make the salad, first cook the quinoa as instructions on the pack. Then, drain and wash the red kidney beans. Chop the tomatoes into small chunks and wipe the spring onions and chop finely. Finally, chop the parsley before mixing all these ingrediants together in a large bowl. 

    Assemble the skewers by slotting 5 prawns, 5 chorizo slices and 5 chunks of halloumi onto each skewer.

    Barbecue or grill the skewers for 8 minutes, turning once during cooking.

    Make the dressing by whisking the olive oil with the lemon juice, then season with some black pepper and paprika.

    Divide the salad over 4 plates, top with a kebab, drizzle over the dressing and serve.

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