Spanish-style prawns

The Spanish aren’t famous for a braai, but they do know how to party! We put this combo over the coals to get everyone in the mood.

Less than 45 minutes

Serves 4-6


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  • 18 prawns, heads removed and deveined 
  • ½ coil (150g) chorizo sausage, sliced
  • 2 Tbsp (30ml) olive oil
  • 2 cloves garlic, chopped
  • 1 Tbsp (15ml) smoked paprika
  • Squeeze of lemon juice



  • ½ cup (125ml) low-fat plain yoghurt
  • ½ cup (125ml) mayonnaise
  • Juice (30ml) and grated peel of ½ lemon
  • Handful fresh parsley, chopped + extra for serving
  • Lemon wedges, for serving



  1. Thread 2-3 prawns on a bamboo skewer that’s been pre-soaked in water and place a chorizo slice in between each prawn.
  2. Combine oil, garlic, paprika and lemon juice and brush mixture onto prawns.
  3. Grill over medium-hot coals for 3-4 minutes, or until prawns turn bright pink.
  4. Combine dip ingredients.
  5. Serve prawns immediately with lemon wedges and dip on the side.

Browse more braai recipes here.



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