Bright, smoky, and dangerously easy to eat, these prawn and chorizo skewers bring bold Spanish flavors to any gathering. The spicy, oily chorizo caramelizes and perfumes the prawns while a quick lemon-garlic marinade keeps the seafood bright and tender. I’ve grilled these dozens of times for backyard parties and midweek dinners — they’re consistently fast, crowd-pleasing, and forgiving.
Why Make This Recipe
- Big flavor with little fuss: spicy cured chorizo plus garlic-lemon prawns delivers a party-ready bite in minutes.
- Fast and convenient: assemble in 15 minutes, cook in under 10 — perfect for last-minute guests.
- Flexible and festive: works on a grill, under a broiler, or in a hot skillet for indoor cooking.
- Balanced plate: prawns give lean protein while chorizo adds fat and depth for satisfying bites.
- Personal note: I love these because they’re a one-skillet, one-grill solution that still looks impressive on a platter.
For a few appetizer ideas that pair well with these skewers, try a similar party-ready recipe like these party-ready sausage rolls.
Recipe Overview
- Prep time: 15 minutes (plus 30 minutes soak time for wooden skewers, optional)
- Cook time: 6–8 minutes (about 2–3 minutes per side)
- Total time: 25–30 minutes
- Servings: 4 (about 12 skewers, 3 per person)
- Difficulty: Easy
- Method: Quick marinate, thread onto skewers, and grill or broil over high heat until just cooked through.
Pair with a bright dessert like apple crisp — a great finish after these smoky bites: apple crisp with oats.
My Experience Making This Recipe
While testing, I learned that timing is everything: chorizo gives off fat quickly, so cooking at true medium-high heat (around 400°F/200°C) sears both ingredients without overcooking the prawns. I also found that slicing chorizo into uniform coins and using 16/20 prawns (larger, but still quick-cooking) gave the best texture contrast.
How to Make Prawn and Chorizo Skewers: Flavor-Packed Party Perfection
Start by peeling and deveining 1 lb (450 g) prawns (16–20 count), leaving tails on if you like for presentation. Slice 8 oz (225 g) Spanish chorizo into 1/4-inch (6 mm) coins. Toss prawns with 2 tbsp olive oil, 2 cloves minced garlic, 1 tsp smoked paprika, 1/2 tsp flaky salt, 1/4 tsp red pepper flakes, and the juice of half a lemon; marinate 10–15 minutes. Thread prawns and chorizo alternately on soaked wooden skewers or metal skewers. Preheat a gas grill or grill pan to medium-high (~400°F/200°C) or set your broiler to high. Grill 2–3 minutes per side until chorizo is crisp at the edges and prawns are opaque with a faint blush of pink. Rest 2 minutes, then finish with a squeeze of lemon and chopped parsley. Use tongs and a digital instant-read thermometer (prawns ~120–125°F / 49–52°C) for precision.
Expert Tips for Success
- Soak wooden skewers for at least 30 minutes to prevent burning; metal skewers work best for frequent grillers.
- Use a high heat source (400–450°F / 200–230°C) to quickly char chorizo without drying the prawns.
- Slice chorizo uniformly (about 1/4 inch) so it heats through at the same time the prawns cook.
- Don’t over-marinate the prawns — 10–15 minutes is enough; acids (lemon) will start to “cook” them if left too long.
- If you want a sweet contrast, brush a little honey or maple syrup on chorizo for the last 30 seconds of grilling — I tested this trick when making snacks and it adds a great glaze (similar finishing ideas can be found alongside fun dessert recipes like holiday crockpot candy).
How to Serve Prawn and Chorizo Skewers: Flavor-Packed Party Perfection
- Serve on a large platter with lemon wedges, chopped parsley, and a bowl of garlic-aioli or smoked paprika mayo for dipping.
- Make a tapas-style spread with patatas bravas, crusty bread, and a simple salad for a full meal.
- For a casual party, place skewers over warm couscous or herbed rice; they make a great hand-held option.
- Pair with a bright, acidic white wine or a citrusy beer; for contrast, offer a small sweet bite like crockpot candy on the side: crockpot candy.
Storage and Reheating Guide
- Refrigeration: store cooked skewers in an airtight container for up to 48 hours. Separate layers with parchment paper to maintain texture.
- Freezing: you can freeze cooked prawns and chorizo for up to 2 months. Flash-freeze on a tray first, then transfer to freezer bags to avoid clumping. Raw assembled skewers can also be frozen for 1 month; thaw in the fridge before cooking.
- Reheating: best reheat gently on a preheated grill or grill pan over medium (about 350°F/175°C) for 2–3 minutes per side until warmed. Avoid microwaving — it makes prawns rubbery. For oven reheating, use 350°F (175°C) for 8–10 minutes covered loosely with foil.
Recipe Variations
- Gluten-free: this recipe is naturally gluten-free — just check your chorizo label for any fillers or additives.
- Dairy-free: the recipe is dairy-free; serve with a dairy-free aioli or chimichurri.
- Vegetarian swap: replace prawns with firm tofu or king oyster mushrooms marinated the same way and sear until golden.
- Heat level: use sweet Spanish chorizo for mild spice or fresh spicy chorizo (crumbled and precooked) for an extra kick, adjusting red pepper flakes to taste.
Nutritional Highlights
- High in protein: prawns provide lean protein and essential nutrients like iodine and vitamin B12.
- Watch the sodium and fat: chorizo adds saturated fat and salt — balance with lighter sides like salad or grilled vegetables.
- Allergen note: contains shellfish (prawns). Adjust or substitute for those with shellfish allergies. Aim for 3 skewers per adult as a main or 1–2 as an appetizer portion.
Troubleshooting Common Issues
- Prawns come out rubbery: you cooked them too long. Cook just until opaque (about 2–3 minutes per side) and use an instant-read thermometer (120–125°F / 49–52°C).
- Skewers burn on the ends: soak wooden skewers 30+ minutes or use metal skewers; keep heat slightly back from skewer ends.
- Chorizo renders too much oil, causing flare-ups: move skewers to a cooler zone on the grill when flare-ups occur, or cook over medium heat and finish on a hot sear.
Frequently Asked Questions
Q: Can I use frozen prawns directly on the grill?
A: It’s better to thaw frozen prawns fully in the refrigerator overnight or under cold running water for 15–20 minutes before marinating. Thawed prawns cook more evenly and absorb marinade flavors. If you must cook from frozen, increase total cook time and watch closely to avoid uneven doneness.
Q: Which chorizo is best — Spanish or Mexican?
A: Spanish chorizo (cured, firm, smoky) slices well and crisps on the grill; Mexican chorizo is fresh and crumbly and should be pre-cooked before skewering. For classic smoky flavor and easy assembly, choose Spanish chorizo.
Q: How do I prevent prawns from sticking to the grill?
A: Preheat the grill and oil the grates or brush the skewers lightly with oil. Make sure the prawns are dry before oiling — moisture causes sticking. A hot, clean grate will release seafood more easily.
Q: Can I make these ahead for a party?
A: Yes — assemble skewers a few hours ahead and keep covered in the refrigerator. Bring them to room temperature for 10–15 minutes before grilling. For larger gatherings, partially cook and finish on the grill so you can time the final sear to serve hot.
Conclusion
Looking for another tested riff on shrimp and chorizo? Check out this take on grilled shrimp and Spanish chorizo for complementary technique and flavor ideas: Grilled Shrimp Skewers with Spanish Chorizo – Foodness Gracious.
Prawn and Chorizo Skewers
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten-Free, Dairy-Free
Description
Bright, smoky, and dangerously easy to eat, these prawn and chorizo skewers bring bold Spanish flavors to any gathering.
Ingredients
- 1 lb (450 g) prawns (16–20 count)
- 8 oz (225 g) Spanish chorizo
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp flaky salt
- 1/4 tsp red pepper flakes
- Juice of 1/2 lemon
Instructions
- Peel and devein the prawns, leaving tails on if desired.
- Slice chorizo into 1/4-inch coins.
- Toss prawns with olive oil, garlic, smoked paprika, flaky salt, red pepper flakes, and lemon juice; marinate for 10–15 minutes.
- Thread prawns and chorizo alternately on soaked or metal skewers.
- Preheat grill or grill pan to medium-high heat (approximately 400°F/200°C).
- Grill skewers for 2–3 minutes per side until chorizo is crisp and prawns are opaque.
- Rest for 2 minutes, then finish with a squeeze of lemon and chopped parsley.
Notes
Soak wooden skewers for at least 30 minutes to prevent burning. Use metal skewers for best results.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Spanish