Clonakilty Blackpudding and Prawn Skewers

Clonakilty Blackpudding and Prawn Skewers

Serves: Prep Time: Cook Time:

Healthy and packed with Summer flavours, these Clonakilty Blackpudding and Prawn Skewers are simply delicious and the perfect addition to enhance any of those Summer evening barbeques. Be sure to remember if you’re using wooden skewers that you soak them for a minimum of 20 minutes in cold water so they don’t catch fire on the barbeque, other than that, sit back, relax and enjoy the subtle flavours of Ireland’s favourite black pudding al fresco.



Clonakilty Blackpudding x 200g – cut into 8 slices

Prawns x 12

Chorizo x 150g – cut into 8 slices

Olive oil x 1 tbsp


Red pepper x 1 – chopped

Green pepper x 1 – chopped

Red onion x 1 – chopped

Sherry vinegar x 1 tsp – optional

Olive oil x 1 tbsp

Prawn Marinade:

Olive oil x 1 tbsp

Garlic x 1 clove – crushed

Lemon juice x 1 tbsp

Red chili x .5 – chopped finely





Mayonnaise – optional

Lime wedge


1. Mix all the prawn marinade ingredients together and marinate prawns for 30 minutes

2. Make skewers by threading black pudding, prawns & chorizo onto skewer – be gentle so as not to break black pudding.

3. Fry vegetables in a frying pan on medium heat for approx.  8 minutes until soft. Add a splash of sherry vinegar 1 minute before serving and cook for further minute.

4. Meanwhile, heat a grill pan or BBQ and grill skewers for 2 – 3 minutes per side

5. Serve with coriander sprinkled on top, a lime wedge and some mayonnaise


A big thanks to Gavin Sutherland for this delicious recipe