• Serves: 4 people
  • Prep time: 20 minutes
  • Cooking time: 8 minutes
    • Greek

    Prawn, Halloumi and Chorizo Kebabs

    Recipe Information

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    150g pack Cooked and Peeled King Prawns 

    225g pack Halloumi

    240g Couscous 

    200ml boiling water

    1 200g Chorizo Ring 

    1 Lemon 

    400g tin Red Kidney Beans 

    200g Cherry Tomatoes 

    1 Red Onion 

    40ml Olive Oil

    1 tsp Paprika

    Salt and Black Pepper 


    4 wooden bamboo or metal kebab sticks 


    Cut the halloumi into 16 squares and the chorizo into 16 thick slices. Then, make the kebabs, dividing the prawns, halloumi and chorizo between the 4 skewers.

    Pour the boiling water over the couscous, allow to rest, then stir. 

    Cut the tomatoes into quarters, peel and finely chop the onion, and drain the kidney beans. Then, mix all together into the couscous.

    Cut the lemon in half and juice one of the halves. Then, mix with the olive oil, season with some salt, black pepper and paprika, mixing well into a dressing. 

    BBQ or grill the kebabs for 8 minutes, turning after 4 minutes. 

    Slice the remaining lemon into 4. Serve the kebabs on top of the couscous, alongside the dressing and lemon quarters.