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Crispy potato, pepper and chorizo skewers on a serving platter

Crispy potato, pepper & chorizo skewers

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6 - 8

The whole family will love these quick and easy skewers at the next summer barbecue. If the sun isn't shining, we've given instructions on how to cook them indoors

  • Easily halved
Nutrition: (8)
NutrientUnit
kcal355
fat26g
saturates6g
carbs16g
sugars5g
fibre4g
protein12g
salt1.5g
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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.

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