Crispy potato, pepper & chorizo skewers
Serves 6 - 8
Easy
Prep:
Cook:
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
Skip to ingredients
- 500g baby new potatoes
- 3 Romano or red pepperscut into chunks
- 250g cooking chorizocut into chunks
- 2 tbsp olive oil
- 2 rosemary sprigsleaves picked and roughly chopped
- 70g mayonnaise
- 1 small garlic clovefinely grated
- ½ lemonjuiced
- small pinch of smoked paprika(optional)
- few sprigs of parsleyleaves picked (optional)
- saladto serve (optional)
Nutrition: (8)
- kcal355
- fat26g
- saturates6g
- carbs16g
- sugars5g
- fibre4g
- protein12g
- salt1.5g
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.
