• 3 spring onions, sliced or 1/2 small onion, chopped
  • 3 tablespoons extra virgin olive oil
  • 1 lemon, juiced
  • 2 teaspoons smoked paprika
  • 2 teaspoons brown sugar
  • 24 button mushrooms
  • 3 chorizo sausages
  • 1 red capsicum
  • 1 yellow capsicum
  • Tossed salad & lemon wedges, to serve


You will need 8 bamboo skewers (soaked in water to stop them from burning)

  1. Combine oil, lemon juice, paprika and sugar in a large bowl, season with salt and pepper and whisk until well combined. Add the mushrooms and stir to coat thoroughly. Cover and refrigerate for 1 hour to marinate.
  2. Cut each chorizo into 8 slices. Cut capsicums into pieces. Thread the chorizo, capsicum and mushrooms alternately onto 8 skewers.
  3. Heat a lightly greased barbecue plate on medium-high. Barbecue the skewers, turning often, for 6-8 minutes or until mushrooms and chorizo are warmed through.
  4. Serve with salad and lemon wedges.

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