family meals

Crispy potato, pepper & chorizo skewers

Prep:10 mins
Cook:30 mins

Serves 8

Nutrition per serving

  • kcal355
  • fat26g
  • saturates6g
  • carbs16g
  • sugars0g
  • fibre4g
  • protein12g
  • salt1.5g

These skewers are quick and easy to make for the family’s next summer barbecue. We’ve also included instructions on how to make them indoors if the sun isn’t shining.


  • 500g baby potatoes
  • 3 Romano or red peppers, cut into chunks
  • 250g of cooking chorizo, chopped into small pieces
  • 2 tbsp olive oil
  • 2 rosemary sprigs. Leaves picked and roughly chopped
  • 70g mayonnaise
  • 1 small clove of garlic, finely grated
  • Juice 1/2 lemon
  • Optional: A small amount of smoked paprika
  • Few sprigs of parsley leaves, optionally picked
  • Salad, to serve (optional).


1. Grill or heat a barbecue. Bring a saucepan of lightly salted water to a boil. Cook the potatoes for 12 minutes, or until a skewer is easily inserted. Let cool down and drain. In a large bowl, combine the potatoes, olive oil, rosemary, and chorizo. Use six to eight large, metal skewers to thread the potatoes and peppers onto each skewer. Grill for 10-15 minutes or until the outside is lightly charred. Or grill for 5-6 minutes on each side.

2. In a small bowl, combine the mayonnaise and garlic with the lemon juice. Sprinkle some paprika on top if desired. The skewers can be served with the parsley sprinkled over and the garlic mayo and salad.

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