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Brochetas de Gambas y Jamon

A succulent Spanish appetizer featuring prawns wrapped in bacon or jamon, perfect for parties or tapas bars.

  • Total Time: 25 minutes
  • Yield: 6 servings 1x



5 oz thinly sliced bacon or jamon
24 medium to large uncooked, headless prawns, peeled
Freshly ground black pepper
1 tablespoon olive oil
2 lemons, quartered


Cut the bacon or jamon into pieces that will wrap around the prawns with a slight overlap.
Lay the prawns flat on a cutting board and wrap each one with a piece of bacon or jamon, ensuring the ends overlap slightly under the prawn.
Skewer each prawn through the fattest part and the tail with a pre-soaked wooden skewer or a metal skewer, making sure the bacon or jamon is secured.
Season the bacon or jamon-wrapped prawns with freshly ground black pepper to taste.
Drizzle olive oil over the prepared brochettes and gently rub to coat evenly.
Preheat a grill or griddle on high heat, or preheat your oven to 425ΒΊF if you choose to roast.
Place the brochettes on the grill or griddle and cook for 2-3 minutes on each side until the bacon or jamon is crispy.
If roasting, lay the brochettes on an oiled baking tray and roast in the oven for 8-10 minutes until crisp.
Once cooked, remove the brochettes from the heat and immediately squeeze the juice of a lemon wedge over each.


If using wooden skewers, soak them in water for at least 20 minutes prior to grilling to prevent them from burning.
The bacon or jamon should be thin enough to wrap easily around the prawns but thick enough to not tear during cooking.
Adjust the amount of freshly ground black pepper based on your personal preference.

  • Author: 9
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Method: Grill or Roast
  • Cuisine: Spanish
  • Diet: Halal

Keywords: Brochetas de Gambas, Bacon Wrapped Prawns, Spanish Tapas, Party Appetizer, , ,