Prawn, chorizo and tomato kebabs

  • makes 12
  • Easy

These Spanish-influenced prawn, chorizo and tomato kebabs look beautiful and make a great little hot canapé to pass round with drinks. A classic flavour combination, you could also easily adapt this for a tasty supper to serve with bread.



  • cherry tomatoes 6, halved
  • garlic 2 cloves, thinly sliced
  • thyme a couple of sprigs broken into small pieces
  • olive oil
  • tiger prawns 12 raw, peeled and head off
  • chorizo 12 slices from a whole sausage
  • basil leaves 12, cut in half


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Put the tomatoes cut-side up on a baking sheet, top with a thin slice of garlic, a piece of thyme, a drizzle of olive oil and sprinkle of salt on each. Cook for 30 minutes.

  • Step 2

    Grill the chorizo and fry the prawns in a little oil, keeping everything warm. When the tomatoes are done, onto each skewer push a prawn, a piece of basil, a piece of chorizo, some more basil and a tomato half.

Nutritional Information

  • Kcals 26
  • Carbs 0.4g
  • Protein 3.1g
  • Fat 1.3g
  • Salt 0.13g
  • Fibre 0.1g