Preheat the BBQ to a medium heat.
Assemble the skewers by alternating mushrooms, prawns and chorizo slices on a double skewer. Depending on the length of the skewers, you should be able to repeat this sequence twice.
Combine the olive oil with half of the chopped parsley and any remaining marinade from the garlic prawns.
Drizzle the prepared skewers with half of the parsley oil mixture. Use a pastry brush to ensure the mushrooms and chorizo are coated.
Place the skewers on the preheated BBQ plate and cook for 2-3 minutes or until slightly charred and the prawns turning orange. Brush with the remaining parsley oil mixture before turning and cooking for a further 2-3 minutes.
Remove from the BBQ plate and transfer to a serving platter. Garnish with the remaining chopped parsley.
Serve the skewers with antipasto vegetables of your choice.
Ingredients
Directions
Preheat the BBQ to a medium heat.
Assemble the skewers by alternating mushrooms, prawns and chorizo slices on a double skewer. Depending on the length of the skewers, you should be able to repeat this sequence twice.
Combine the olive oil with half of the chopped parsley and any remaining marinade from the garlic prawns.
Drizzle the prepared skewers with half of the parsley oil mixture. Use a pastry brush to ensure the mushrooms and chorizo are coated.
Place the skewers on the preheated BBQ plate and cook for 2-3 minutes or until slightly charred and the prawns turning orange. Brush with the remaining parsley oil mixture before turning and cooking for a further 2-3 minutes.
Remove from the BBQ plate and transfer to a serving platter. Garnish with the remaining chopped parsley.
Serve the skewers with antipasto vegetables of your choice.