Keep entertaining stress-free with that can be made the day before. By reinventing classics, like seafood and spicy chorizo paella, there’s no need to skimp on flavour or style.
1 lemon, juiced
2 garlic cloves, peeled and crushed
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon dried chilli flakes
1/4 cup olive oil
16 bamboo skewers
4 chicken thigh fillets, cut in quarters
16 green prawn cutlets, de-veined
1 smoked chorizo sausage, cut into 8 slices
1 regular chorizo sausage, cut into 16 slices
1 red capsicum, roasted and peeled
1 yellow capsicum, roasted and peeled
1 Spanish onion, cut into large dice
salt and pepper
In a medium bowl combine the lemon juice, garlic, spices and olive oil. Coat the chicken and prawn pieces in the marinade. Cover and marinate in the fridge for 30mins – 1 hr. Heat the barbecue on medium high. Skewer the chicken, prawns, chorizo, capsicum and onion in any order you like, season well with salt and pepper. Cook on the barbecue for 7-12 minutes till golden and fragrant. Serves 16 as an entree
Tip: To roast capsicums, rub whole capsicums with oil and roast in the oven for 20 minutes at 180°C. Cover with cling wrap and cool. Peel off the skin and then slice. Make deconstructed paella by serving the skewers in small take-away containers filled with saffron rice pilaff.
Recipe by Camilla van Beuningen
0 Response to “Paella Kebabs”