Glowbal’s Summer BBQ Series | Grilled Tiger Prawn & Chorizo Brochettes

As soon as these came off the grill and were topped with charred Tomatillo & Avocado Salsa, we couldn’t stop eating them! Chef Pedro Gonzalez’s old family recipe is truly delicious and perfect for any backyard get together! Watch below to see how it’s done.

Tiger Prawn & Chorizo Brochette - Charred Tomatillo & Avocado Salsa

For the salsa
12 Tomatillos
1 Poblano Chile
1 Anaheim Chile
1/2 small onion
2 peeled garlic cloves
1/2 bunch Cilantro
Lime juice, juice of 2 fresh limes
2 avocados
Salt to taste

Remove husks from the tomatillos and rinse under warm water. Place the onion, tomatillos, and chilies over an open flame on the grill. Leave on the grill until softened and slightly charred.

Place the garlic into a food processor along with 6 tomatillos, 1/2 of each chile and all of the cilantro. Blend until smooth.

Take the remaining 6 charred tomatillos, charred onion, 1/2 chilies and (peeled & pitted) avocados and hand chop. In a bowl, combine the puree with the hand chopped ingredients. Squeeze in the lime juice, add salt to taste and mix all ingredients together.

For the brochettes
8 Prawns
8 Spanish Chorizo, sliced in to coins
8 inch wooden skewers (soaked in cold water) or metal skewers
Olive oil, herbs, garlic, onions

Marinate the prawns overnight in olive oil, minced garlic, herbs, and shaved onions.

Remove the prawns from marinade and skewer 2 prawns with 2 sausage coins interchanging them one piece at a time.

Put pieces of foil on either ends of the skewers so that they don’t catch on fire.

Grill until Prawns are pink and cooked through. Remove from grill, plate and top with Tomatillo & Avocado Salsa and chase with an ice cold Corona.