Prawn and chicken skewers with mojos
A delicious surf and turf recipe that’s easy to make and delicious to eat. Try it for your next summer lunch.
COOK TIME: 30 minutes + overnight to marinate | SERVES 4
INGREDIENTS
Prawn and chicken skewers
- 20 ml (4 tsp) olive or avocado oil
- 80 ml sherry vinegar
- 10 ml (2 tsp) dried chilli flakes
- 500 g prawns, deveined, heads removed and shells on
- 6 chicken thighs, deboned, skin removed and cut into large pieces
Garlic, coriander and cumin mojo
- 4 garlic cloves, roasted and chopped
- small handful of fresh coriander
- 10 ml (2 tsp) cumin
- 50 ml apple cider vinegar
- 50 ml olive or avocado oil
Spicy chilli and paprika mojo
- 50 ml olive or avocado oil
- 1 onion, finely chopped
- 10 ml (2 tsp) dried chilli flakes
- 10 ml (2 tsp) smoked paprika
- 50 ml red wine vinegar
- Maldon sea salt and freshly ground black pepper, to taste
- small handful fresh flat-leaf parsley, finely chopped
METHOD
PREHEAT the oven to 180°C.
FOR the skewers, mix the olive oil, sherry and chilli flakes together. Coat the prawns and chicken thighs with the mixture and leave to marinate for at least two hours or, preferably, overnight.
SKEWER the prawns and chicken alternately onto 4 metal skewers. Heat a griddle pan on high heat and grill the skewers, 5 minutes on each side. Transfer onto a baking tray and roast until cooked, 5-10 minutes.
FOR the garlic, coriander and cumin mojo, blend the garlic, coriander, cumin and apple cider vinegar in a food processor, about 5 minutes.
GRADUALLY add the oil in a stream until completely combined. Set aside in a bowl.
FOR the spicy chilli and paprika mojo, heat the olive oil in a saucepan on medium heat, add the onion and fry, about 5 minutes. Add the chilli flakes and paprika and fry, taking care not to burn the spices, about 2 minutes. Add the vinegar and cook until the sauce has reduced by half.
REMOVE from heat and cool. Season to taste and blend the sauce until it reaches the desired consistency. Stir in the parsley and set aside in a bowl.
SERVE the prawn and chicken skewers with the two mojos on the side for dipping.
Prawn and chicken skewers with mojos
Ingredients
- Prawn and chicken skewers
- 20 ml (4 tsp) olive or avocado oil
- 80 ml sherry vinegar
- 10 ml (2 tsp) dried chilli flakes
- 500 g prawns, deveined, heads removed and shells on
- 6 chicken thighs, deboned, skin removed and cut into large pieces
- Garlic, coriander and cumin mojo
- 4 garlic cloves, roasted and chopped
- small handful of fresh coriander
- 10 ml (2 tsp) cumin
- 50 ml apple cider vinegar
- 50 ml olive or avocado oil
- Spicy chilli and paprika mojo
- 50 ml olive or avocado oil
- 1 onion, finely chopped
- 10 ml (2 tsp) dried chilli flakes
- 10 ml (2 tsp) smoked paprika
- 50 ml red wine vinegar
- Maldon sea salt and freshly ground black pepper, to taste
- small handful fresh flat-leaf parsley, finely chopped
Instructions
Preheat the oven to 180°C.
For the skewers, mix the olive oil, sherry and chilli flakes together. Coat the prawns and chicken thighs with the mixture and leave to marinate for at least two hours or, preferably, overnight.
Skewer the prawns and chicken alternately onto 4 metal skewers. Heat a griddle pan on high heat and grill the skewers, 5 minutes on each side. Transfer onto a baking tray and roast until cooked, 5 – 10 minutes.
For the garlic, coriander and cumin mojo, blend the garlic, coriander, cumin and apple cider vinegar in a food processor, about 5 minutes. Gradually add the oil in a stream until completely combined. Set aside in a bowl.
For the spicy chilli and paprika mojo, heat the olive oil in a saucepan on medium heat, add the onion and fry, about 5 minutes. Add the chilli flakes and paprika and fry, taking care not to burn the spices, about 2 minutes. Add the vinegar and cook until the sauce has reduced by half. Remove from heat and cool. Season to taste and blend the sauce until it reaches the desired consistency. Stir in the parsley and set aside in a bowl.
Serve the prawn and chicken skewers with the two mojos on the side for dipping.
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