Our Recipes

Berry Farm Vinegar

Prawns and chorizo cooking on a bbq

BBQ Chilli Prawns & Chorizo Brochettes With Grilled Limes


  • 4 limes
  • 20 prawn tails, shelled & deveined
  • 2-3 chorizo sausages, cut into 1cm slices
  • 180g Berry Farm Chilli Jam
  • 2 cloves garlic, peeled & grated
  • 1 teaspoon dried oregano
  • 2 tablespoons Berry Farm Red Wine Vinegar
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon dried chilli flakes
  • 3 tablespoons chopped fresh flat-leaf parsley


  1. In a bowl combine prawns, garlic, oregano, Berry Farm Red Wine Vinegar, olive oil & chilli flakes, toss to coat. Cover & refrigerate for 1 hour.
  2. Skewer one prawn & one round of chorizo onto small metal skewers until completed.
  3. Heat BBQ, when hot, cook skewers for 3-4 minutes, turning 1/2 way through so they are nicely browned on both sides.
  4. Transfer to a serving plate, garnish with chopped parsley & serve with Berry Farm Chilli Jam.
  5. Cut limes in 1/2 horizontally and char on hot BBQ & serve with the skewers.

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