Spanish skewers

Spanish skewers

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(6 ratings)

Prep: 20 mins Cook: 25 mins - 30 mins


Makes 24
A nod to traditional tapas, these freezable party canapés of potatoes, red pepper and chorizo can be made in advance

Nutrition and extra info

  • Freezable

Nutrition: per skewer

  • kcal54
  • fat4g
  • saturates2g
  • carbs3g
  • sugars1g
  • fibre1g
  • protein2g
  • salt0.1g
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  • 200g waxy potatoes, such as Charlotte, peeled and cut into 24 x 2cm/¾ in chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 tbsp mild olive oil or sunflower oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tsp finely chopped fresh rosemary or ½ tsp dried rosemary



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 large red pepper, deseeded and cut into 24 x 2cm/¾ in chunks
  • 1 large yellow pepper, deseeded and cut into 24 x 2cm/¾ in chunks
  • 200g cooking chorizo, cut into 24 pieces



    A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

For the garlic dip

  • 200g half-fat crème fraîche
  • 1 garlic clove, crushed
  • ½ small pack flat-leaf parsley, finely chopped

You will need

  • 24 short bamboo skewers


  1. Heat oven to 200C/180C fan/gas 6. Half-fill a large pan with water and bring to the boil. Add the potatoes and return to the boil. Cook for 1 min, then drain in a colander and tip into a bowl. Pour over the olive oil, sprinkle with the rosemary and season. Toss together.

  2. Scatter the potatoes over a large baking tray and cook for 5 mins. Turn the potatoes, add the peppers and cook for a further 10 mins or until just beginning to soften. Set aside to cool.

  3. Thread a chunk of yellow pepper, a chunk of potato and a chunk of red pepper onto bamboo skewers, finishing with a piece of chorizo. Place on a parchment-lined baking tray, cover and chill (up to 8 hrs). To make the dip, mix all the ingredients in a bowl, cover and chill.

  4. When ready to serve, heat oven to 200C/180C fan/gas 6. Bake the skewers for 10 mins or until the vegetables are softened and nicely browned, and the chorizo slices are cooked through. Serve with the dip.

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Comments, questions and tips

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1st Jan, 2017
Simple but nothing special. Made for a New Year's Eve tapas night but wouldn't rush to make again
10th Dec, 2016
Have made these again and again and just realised I didn't rate the recipe. Definitely 5 stars.
2nd Jul, 2016
This combination of flavours works very nicely. I found that the potatoes did need more cooking than the 15 minutes stated before assembling - mine needed 25 minutes.
26th Dec, 2015
Really tasty easy recipe. I substituted gnocchi for the potatoes, didn't par boil them, just put them on 'raw'. I also didn't bother pre roasting the peppers, just made up the skewers and roasted. Delicious!
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