Makes 6 portions
Ingredients:
For the garlic butter
-
100g / 3.53 oz unsalted butter, softened
- 1 garlic clove, crushed
- 1 tbsp parsley, chopped
- ½ tsp salt
- ½ tsp freshly cracked black pepper
For the prawn skewers
-
18 fresh Tiger prawns, peeled
- 2 chorizo sausage
- 6 green olives, pitted
- 6 caperberries
- 15ml / 1 tbsp olive oil
Method:
To make the garlic butter, combine the ingredients and place in a lidded container.
Prepare the skewers by placing a green olive onto a metal skewer followed by a prawn, chorizo slice, another prawn, chorizo slice, one more prawn and finish with a caperberry. Lightly brush with the olive oil and set aside.
Turn the main burner on high. If using the KILN R Series, ensure the boost burner is on. Pour some olive oil into a cast iron griddle and preheat the KILN. After 5-8 minutes, carefully remove it and place the skewers on the griddle. Place back into the KILN and cook for 2 minutes.
Remove and quickly brush with the garlic butter, then serve.
*If using the KILN R Series, ensure you deactivate the rotating turntable when inserting and removing dish from the oven*
*If using the KILN S Series, ensure you regularly rotate the dish when cooking, to avoid burning it*