Description of this recipe: These Crispy Potato, Pepper & Chorizo Skewers are a vibrant and flavorful appetizer or light meal perfect for grilling season or any time you crave a taste of summer. Tender, slightly sweet baby potatoes are paired with smoky chorizo and sweet peppers, all threaded onto skewers and cooked to charred perfection. The creamy, tangy garlic mayonnaise adds a delightful finishing touch, creating an explosion of textures and tastes in every bite.
Why you will love this recipe:
- Effortless Elegance: These skewers are incredibly easy to assemble and cook, yet they look and taste impressive. They’re perfect for casual get-togethers or elegant backyard barbecues.
- Bold Flavors: The combination of smoky chorizo, sweet peppers, and earthy potatoes is simply irresistible. The garlic mayonnaise adds a creamy, tangy counterpoint that elevates the flavors even further.
- Versatile and Customizable: Feel free to adapt this recipe to your liking. Swap out the chorizo for andouille sausage or use different colored peppers for a more visually appealing presentation.
- Grill-Friendly: These skewers are ideally suited for the grill, but they can also be cooked indoors on a grill pan or under a broiler, making them a year-round favorite.
- Crowd-Pleaser: Whether you’re serving them as an appetizer or a main course, these skewers are guaranteed to be a hit with everyone.
Introduction
Summer is synonymous with grilling, and grilling is synonymous with skewers. But forget the same old kebab routine! These Crispy Potato, Pepper & Chorizo Skewers take the concept of grilled skewers to a whole new level. They’re not just about throwing some meat and veggies on a stick; they’re about crafting a symphony of flavors and textures that will tantalize your taste buds.
This recipe is inspired by the vibrant flavors of Spain, where chorizo is a staple ingredient, and tapas-style dishes are meant to be shared and enjoyed. The combination of crispy potatoes, smoky chorizo, and sweet peppers is a classic pairing that never fails to delight.
The key to these skewers is to parboil the potatoes before grilling. This ensures that they’re cooked through and tender, while still retaining their shape and texture. The grilling process then adds a smoky char that complements the sweetness of the peppers and the richness of the chorizo.
But the real magic happens with the garlic mayonnaise. This simple sauce is a game-changer, adding a creamy, tangy counterpoint that balances out the richness of the chorizo and the sweetness of the peppers. A hint of smoked paprika (optional, but highly recommended) adds a touch of smokiness that ties all the flavors together.
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)
Preparation:
Step 1: Prepare the Potatoes.
Fill a medium-sized saucepan with lightly salted water and bring to a boil over high heat. Add the baby new potatoes and cook for approximately 12 minutes, or until a skewer or fork can easily be inserted into the center of a potato with minimal resistance. It’s crucial that the potatoes are cooked through but not mushy. Overcooked potatoes will fall apart on the skewers. Once cooked, drain the potatoes thoroughly and allow them to steam-dry in the colander for a few minutes. This step is important as it removes excess moisture, promoting a crispier exterior when grilled.
Step 2: Prep the Vegetables and Chorizo.
While the potatoes are cooking, prepare the Romano or red peppers and chorizo. Wash and dry the peppers, then cut them into chunks that are roughly the same size as the potatoes. This ensures that they cook evenly on the skewers. Slice the cooking chorizo into thick rounds or chunks, also aiming for a size that complements the potatoes and peppers. Keep in mind that chorizo releases its flavorful oils during cooking, so avoid cutting it too thin, as it can become dry.
Step 3: Marinate the Skewer Ingredients.
In a large bowl, combine the cooked potatoes, pepper chunks, and chorizo pieces. Drizzle with two tablespoons of olive oil, ensuring that all ingredients are lightly coated. Add the chopped rosemary leaves. Toss gently to combine, allowing the flavors to meld together. The rosemary adds an aromatic depth that complements the smoky and spicy notes of the chorizo. This brief marinating step infuses the ingredients with flavor and helps to keep them moist during grilling.
Step 4: Assemble the Skewers.
Take six to eight large metal skewers and begin threading the potatoes, peppers, and chorizo alternately onto them. Aim for a balanced distribution of ingredients on each skewer, ensuring that each bite offers a combination of flavors and textures. Leave a small space between each piece to allow for even cooking and prevent the skewers from becoming overcrowded. This also helps the potatoes, peppers, and chorizo to develop a nice char on all sides.
Step 5: Grill or Barbecue the Skewers.
Preheat your barbecue or grill to medium-high heat. If using a charcoal grill, ensure that the coals are evenly distributed for consistent heat. Place the assembled skewers directly onto the grill grates. Barbecue for 10-15 minutes, or until the potatoes are lightly charred on the outside, the peppers are tender, and the chorizo is cooked through and slightly crispy. Turn the skewers frequently to ensure even cooking and prevent burning. Alternatively, you can grill the skewers indoors using a grill pan for approximately 5-6 minutes on each side.
Step 6: Prepare the Garlic Mayonnaise.
While the skewers are grilling, prepare the garlic mayonnaise. In a small bowl, combine the mayonnaise, finely grated garlic clove, and lemon juice. Mix well until thoroughly combined and smooth. Season with a small pinch of smoked paprika, if desired. The smoked paprika adds a subtle smoky note that complements the grilled flavors. Adjust the amount of lemon juice to your liking, depending on the desired level of tanginess.
Step 7: Serve and Enjoy!
Once the skewers are cooked to perfection, remove them from the grill and transfer them to a serving platter. Sprinkle with freshly picked parsley leaves (optional) for a touch of freshness and visual appeal. Serve the skewers immediately with the garlic mayonnaise on the side for dipping. Offer a fresh green salad as a side dish to complement the rich flavors of the skewers.
COOKING Rating:
Easy
Serving Suggestions:
- Serve as an appetizer at a barbecue or party.
- Enjoy as a light meal with a side salad or grilled vegetables.
- Serve as part of a tapas spread with other small dishes.
- Garnish with fresh herbs like parsley or cilantro for added flavor and visual appeal.
- Serve alongside crusty bread for dipping in the garlic mayonnaise.
Tips:
- Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- If you don’t have baby new potatoes, you can use larger potatoes cut into bite-sized pieces.
- For a spicier kick, add a pinch of red pepper flakes to the marinade.
- If you don’t have smoked paprika, you can use regular paprika or omit it altogether.
- Make the garlic mayonnaise ahead of time and store it in the refrigerator until ready to use.
Prep Time:
15 minutes
Cook Time:
25-30 minutes
Total Time:
40-45 minutes
Nutritional Information: (Approximate, per serving)
Calories: 350-450 kcal Protein: 15-20g Sodium: 500-700mg
Conclusion
These Crispy Potato, Pepper & Chorizo Skewers are more than just a recipe; they’re an experience. They’re a celebration of flavor, texture, and the joy of cooking and sharing good food with loved ones. Whether you’re grilling in the backyard or cooking indoors, these skewers are guaranteed to be a crowd-pleaser. So fire up the grill, gather your ingredients, and get ready to embark on a culinary adventure!
Questions and Answers about this Recipe:
Q1: Can I use different types of chorizo for this recipe?
A: Absolutely! While this recipe calls for “cooking chorizo,” which is typically a raw, firm sausage, you can experiment with other varieties. Spanish chorizo (either cured or uncured) works well, as does Mexican chorizo (though this is often looser and may require careful skewering). Just be mindful of the spice level, as some chorizo varieties can be quite spicy. And remember that cured chorizo needs less cooking time than raw.
Q2: What if I don’t have a grill? Can I still make these skewers?
A: Yes, you definitely can! If you don’t have access to a grill, you can easily cook these skewers in the oven. Preheat your oven to 400°F (200°C) and place the skewers on a baking sheet lined with parchment paper. Bake for about 20-25 minutes, or until the potatoes are tender and the chorizo is cooked through, turning the skewers halfway through cooking. You can also use a grill pan on the stovetop, cooking the skewers over medium-high heat for about 5-6 minutes per side, or until they are nicely charred.
Q3: I’m not a fan of mayonnaise. Is there a good substitute for the garlic mayonnaise?
A: Of course! If you’re not a mayonnaise fan, there are several delicious alternatives. You could try a Greek yogurt-based sauce with garlic and lemon juice for a lighter option. Another great choice would be a chimichurri sauce, which is a vibrant Argentinian herb sauce that pairs wonderfully with grilled meats and vegetables. You could also make a simple aioli by emulsifying garlic, olive oil, and lemon juice.
Q4: Can I prepare these skewers ahead of time?
A: You can definitely prep the skewers ahead of time, which makes this recipe perfect for entertaining. Assemble the skewers up to a few hours in advance and store them in the refrigerator, covered tightly. This will allow the flavors to meld together even more. However, it’s best to cook them just before serving to ensure that the potatoes remain crispy and the chorizo is still warm. The garlic mayonnaise can also be made ahead of time and stored in the refrigerator for up to 2 days.
Q5: What kind of salad would you recommend serving with these skewers?
A: A simple and refreshing salad is the perfect complement to the rich flavors of the skewers. A mixed green salad with a light vinaigrette is always a good choice. You could also try a salad with peppery arugula, shaved Parmesan cheese, and a lemon vinaigrette. For a heartier salad, consider adding some grilled corn, black beans, and avocado. The key is to choose a salad that is not too heavy or rich, as the skewers are already quite flavorful.
