Tiger Prawn & Chorizo Skewers

Tiger Prawn & Chorizo Skewers

Makes 6 portions



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 



      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*

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