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Prawn and chicken skewers with mojos

December 2, 2022 (Last Updated: December 21, 2022)

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

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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.

Print Recipe

Prawn and chicken skewers with mojos

Serves: 4

Cooking Time: 30 minutes + overnight to marinate

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.