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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.
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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