Scallops and chorizo on rosemary skewers

(9 ratings)
  • Serves: 6

  • Prep time:

  • Cooking time:

    (may need an extra min)
  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Essentials recipe Try something different and cook these easy but delicious scallop kebabs on the barbecue this summer


  • 12 scallops
  • 12 thinly sliced pieces chorizo
  • 6 rosemary stalks
  • Olive oil 
  • Black pepper


  1. Thread 2 scallops and 2 thinly sliced pieces of chorizo alternately onto 1 rosemary stalks, brush with olive oil and season with black pepper.
  2. Repeat to make 6.
  3. Cook on the barbecue for 3-4 mins, rotating, until cooked through.
  4. Serve with lemon wedges to squeeze over.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 111(kcal)
  • Fat 7.0g
  • Saturates 3.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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