Ingredients

Method

• 8 Rosa tomatoes
• Olive oil
• 2 skinless chicken breasts
• 4 slices Spanish ham or prosciutto
• 8 tiger or queen prawns, deveined
• 1 teaspoon chopped chilli
• 1 teaspoon chopped garlic
• 100 g cooked chorizo
• handful olives stuffed with Spanish chilli
• Olive oil
• Salt
• Freshly ground black pepper

Method

Ingredients

Preheat the oven to 140 °C.
Place the tomatoes on a baking tray and drizzle with a little olive oil.
Season chicken breasts with salt and pepper, fry in a little olive oil in a warm pan until just cooked.
Remove from heat, cool slightly and wrap in ham. Slice the chicken into bite-sized pieces and keep warm in the oven next to the tomatoes.
Use the same pan and cook the prawns tossed in a little olive oil together with the chilli and garlic over medium heat, until cooked.
Remove and keep warm in the oven.
Slice the chorizo into bite-sized rounds and quickly fry on a warm heat with a few slices of lemon.
Remove all the ingredients from the oven and skewer in equal quantities, making four skewers in total.
Add stuffed olives in between.
Serve warm with lemon wedges.