Step 1
To make the mojo verde, add the coriander leaves and stems, garlic, sugar, vinegar, and cumin to the bowl of a food processor with a good lug of olive oil to loosen the mixture. Give it a quick blitz to combine. Taste and adjust the seasoning. If it’s too thick, add a little more olive oil. Set aside.
Step 2
Add the prawns, paprika, sugar and ground spices to a bowl and give everything a quick toss so that the prawns are completely coated.
Step 3
Thread the prawns and sliced chorizo onto skewers, alternating.
Step 4
Heat a barbecue or char-grill pan to medium-high heat and grill the skewers, turning occasionally, until the prawns are opaque and just cooked and the chorizo is cooked through (2-4 minutes).
Step 5
Transfer the skewers to a serving plate. Scoop over the mojo verde and a generous squeeze of lemon juice. Eat piping hot.
