Crispy potato, pepper & chorizo skewers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
Ingredients
- 500g baby new potatoes
- 3 Romano or red peppers, cut into chunks
- 250g cooking chorizo, cut into chunks
- 2 tbsp olive oil
- 2 rosemary sprigs, leaves picked and roughly chopped
- 70g mayonnaise
- 1 small garlic clove, finely grated
- ½ lemon, juiced
- small pinch of smoked paprika (optional)
- few sprigs of parsley, leaves picked (optional)
- salad, to serve (optional)
Method
- STEP 1
Heat a barbecue or grill. Bring a pan of lightly salted water to the boil. Add the potatoes and cook for 12 mins until a skewer can easily be inserted. Drain and leave to steam-dry. Toss the potatoes with the peppers, chorizo, olive oil and rosemary in a large bowl. Take six to eight large metal skewers and thread the potatoes, peppers and chorizo alternately onto them. Barbecue for 10-15 mins or until lightly charred on the outside, or grill for 5-6 mins on each side.
- STEP 2
Mix the mayonnaise, garlic and lemon juice together in a small bowl. Sprinkle with some paprika, if you like. Serve the skewers with the parsley scattered over, if using, and the garlic mayo and salad on the side.
