Crispy potato, pepper & chorizo skewers

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

  • Prep:10 mins
    Cook:30 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 355
  • fat 26g
  • saturates 6g
  • carbs 16g
  • sugars 0g
  • fibre 4g
  • protein 12g
  • salt 1.5g


  • 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)


  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.

  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.

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