Scallop and chorizo kebabs recipe

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 560 calories / serving
  • Healthy
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152914 scallop and chorizo kebabs HERO

Preheat the oven to 220°C.

Lay the rounds of baguette on a lined baking tray and bake for 5-6 minutes, turning halfway, until golden brown.

Meanwhile, heat the grill to hot. Thread the scallops with two slices of chorizo onto the wooden skewers. Brush with the olive oil and season well. Grill the kebabs for 6-8 minutes, turning occasionally, until the scallops are golden brown.

Remove the baguette from the oven when ready, then the kebabs once they are cooked from the grill. Arrange the kebabs on top of the toasted bread and top with sprigs of thyme. Serve on paper napkins. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 8 medium sized scallops, cleaned with roe removed
  • 100g small chorizo, sliced finely roughly 1 cm thick
  • ½ small baguette, sliced finely into 2cm thick rounds
  • sprigs of thyme, to garnish
  • 50ml olive oil
  • salt
  • pepper
  • wooden skewers, soaked in water for 30 minutes
  • Energy 2360kj 560kcal 28%
  • Fat 21g 30%
  • Saturates 5g 25%
  • Sugars 4g 4%
  • Salt 2.5g 42%

of the reference intake
Carbohydrate 69.8g Protein 26.9g Fibre 2.5g


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