Peri-Peri Prawn & Chorizo Skewers: A Street Food Classic Done Right

There's a reason prawn and chorizo keep turning up together on menus, from tapas bars to festival food trucks. The chorizo's spiced oils baste the prawns as they cook, and a good glaze does the rest. This recipe leans on Karimix Piri Piri Sauce for that glaze, and the result is a smoky, sticky, slightly caramelised skewer that works as a starter, a bar snack, or the centrepiece of a summer plate.

Here's how we put it together, along with the products we used from our range.

Why This Combination Works

Chorizo brings salt, smoke, and a hit of paprika oil. Prawns bring sweetness and a quick cook time. Piri-Peri sauce ties the two together with heat and tang, and glazes beautifully on a hot griddle. It's a simple pairing, but the execution matters overcook the prawns and you lose the texture that makes this dish work.

What You'll Need

Serves 4 (2 skewers per person) | Prep: 15 mins | Cook: 6-8 mins

  • 1kg Raw King Prawns P/D (8/12), peeled and deveined Brayne & Price #08931 — Sea & Freshwater range
  • 500g Sliced Chorizo Brayne & Price #04000 — Cooked Meat range
  • Karimix Piri Piri Sauce (2.5 Ltr) Brayne & Price #90166 — Mayonnaise & Sauce range
  • 8 wooden or metal skewers (soak wooden ones in water for 20 minutes first, so they don't burn on the griddle)

Method

1. Thread the skewers. Alternate prawns and sliced chorizo along each skewer. Alternating pieces gives even cooking and a better Looking finished skewer.

2. Glaze generously. Brush both the prawns and chorizo with Karimix Piri Piri Sauce, making sure every surface gets coated.

3. Griddle hot. Cook over medium-high heat, turning occasionally, until the prawns are cooked through  pink, opaque, and lightly caramelised at the edges.

4. Re-glaze halfway. A second brush of Piri Piri Sauce partway through cooking builds a deeper, glossier finish.

5. Serve immediately. These are best straight off the griddle, while the glaze is still sticky and the chorizo is still sizzling.

A Few Notes From the Kitchen

The chorizo's rendered fat naturally bastes the prawns, so keep the skewers moving on the griddle for even colour. These work brilliantly as a stand-alone street food item, or served over rice or a fresh salad for a more substantial plate.

All three core ingredients are available from Brayne & Price — visit brayneandprice.com to order