Outdoor cooking expert Ross Dobson shares this tasty prawn recipe.

Chonza is the nickname I have for the chorizo we use, actually called ‘cheeky chorizo’ because of the extra chilli used in it. Raw chorizo is used here so it has to be cooked before eating. Chorizo should be a deep and rich colour and jam-packed with garlic and paprika. Please don’t use the chorizo that looks like cabanossi.

Serves 4


3 raw chorizo, about 350 g (12 oz)

16 raw large prawns (shrimp), peeled and deveined, leaving the tails intact

2 tablespoons olive oil

2 tablespoons lemon juice

½ teaspoon good quality dried mint

lemon cheeks, to serve


Cut the chorizo into 16 chunks similar in thickness to the prawns. Put the chorizo in a bowl with the prawns, olive oil, lemon juice and mint. Toss the ingredients around to combine. Set aside at room temperature for 30 minutes or cover and refrigerate for 3–6 hours.

Remove from the fridge 30 minutes before cooking.

Preheat the barbecue grill or hotplate to high. Put 2 pieces of chorizo and 2 prawns on each of the 8 skewers. Cook the skewers for 3–4 minutes on each side, or until cooked through.

Serve with the lemon cheeks and cherry tomatoes, if desired.

Recipe from King of the Grill by Ross Dobson (Murdoch Books £20). Photographs: Nicky Ryan & Brett Stephens.