Crispy Potato, Pepper & Chorizo Skewers Recipe

Introduction

Crispy potato, pepper, and chorizo skewers are a flavorful and easy dish perfect for grilling season. Combining tender baby potatoes, smoky chorizo, and sweet peppers, these skewers make a delicious and satisfying appetizer or main course.

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)

Instructions

1. Step 1: Heat a barbecue or grill to medium-high. Bring a pan of lightly salted water to the boil, add the baby potatoes, and cook for 12 minutes until a skewer can easily be inserted. Drain and leave the potatoes to steam-dry.
2. Step 2: In a large bowl, toss the cooked potatoes with the pepper chunks, chorizo pieces, olive oil, and chopped rosemary until everything is evenly coated.
3. Step 3: Thread the potatoes, peppers, and chorizo alternately onto six to eight large metal skewers.
4. Step 4: Place the skewers on the barbecue and cook for 10-15 minutes, turning occasionally, until lightly charred outside. If using a grill, cook for 5-6 minutes on each side.
5. Step 5: Meanwhile, mix the mayonnaise, grated garlic, and lemon juice in a small bowl. Sprinkle with smoked paprika if you like for extra flavor.
6. Step 6: Serve the skewers hot, garnished with parsley if using, alongside the garlic mayo and a fresh salad for a complete meal.

Tips & Variations

• For extra crispy potatoes, parboil them a little longer or finish them under a grill before threading onto skewers.
• Swap the chorizo for other cured sausages like pepperoni or merguez for a different flavor profile.
• Add cherry tomatoes or zucchini chunks between the ingredients for more color and variety.
• Use wooden skewers soaked in water for 30 minutes if you don’t have metal skewers to prevent burning.

Storage

Store leftover skewers in an airtight container in the refrigerator for up to 2 days. Reheat gently under a grill or in a pan to keep the potatoes crispy. Prepare the garlic mayonnaise fresh or store separately for up to 1 day in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of baby new potatoes?

Yes, but cut regular potatoes into smaller, even pieces to ensure they cook through in the same time. Parboil until tender before assembling the skewers.

Can I make this recipe without a grill or barbecue?

Absolutely. You can cook the skewers in a hot oven (around 220°C/425°F) under a grill/broiler setting or on a stovetop grill pan for similar results.

Crispy Potato, Pepper & Chorizo Skewers Recipe

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★★★★★

4.8 from 85 reviews

• Author: Luna
• Total Time: 40 minutes
• Yield: 6–8 skewers (serves 4) 1x

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Description

These crispy potato, pepper, and chorizo skewers combine tender baby new potatoes, sweet red peppers, and spicy cooking chorizo grilled to perfection. Served with a zesty garlic lemon mayonnaise, this dish is perfect for barbecue gatherings or a flavorful weeknight dinner.

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Ingredients

Scale 1x2x3x

Skewers

• 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

Garlic Mayo

• 70g mayonnaise
• 1 small garlic clove, finely grated
• ½ lemon, juiced
• small pinch of smoked paprika (optional)

Garnish & Serving

• few sprigs of parsley, leaves picked (optional)
• salad, to serve (optional)

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Instructions

1. Boil Potatoes: Bring a pan of lightly salted water to a boil and add the baby new potatoes. Cook for 12 minutes or until a skewer can easily penetrate them, then drain and leave to steam-dry.
2. Prepare Skewer Mix: In a large bowl, toss the cooked potatoes with cut peppers, chorizo chunks, olive oil, and chopped rosemary until everything is evenly coated.
3. Assemble Skewers: Thread the potatoes, peppers, and chorizo alternately onto six to eight large metal skewers to create colorful and balanced skewers.
4. Grill Skewers: Heat a barbecue grill or indoor grill pan. Cook the skewers on the barbecue for 10-15 minutes or on the grill for 5-6 minutes per side, until the outside is lightly charred and cooked through.
5. Make Garlic Mayo: While skewers are grilling, mix together mayonnaise, finely grated garlic, and lemon juice in a small bowl. Optionally, sprinkle a pinch of smoked paprika for added flavor and color.
6. Serve: Remove the skewers from the grill, sprinkle with fresh parsley if using, and serve hot with the garlic mayo on the side alongside a fresh salad if desired.

Notes

• Use metal skewers for better heat conduction; if using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
• Boiling the potatoes beforehand ensures they cook evenly and stay tender inside.
• The smoked paprika in the mayo can be omitted or adjusted to your spice preference.
• These skewers are perfect for outdoor barbecues but can also be cooked under a grill pan indoors.
• Serve immediately to enjoy the crisp outside and tender inside textures.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Grilling
• Method: Grilling
• Cuisine: Spanish

Keywords: potato skewers, chorizo skewers, grilled peppers, barbecue recipes, finger food, summer grilling, easy skewers